Tagliarelle with Truffle Butter

This simple recipe is the favorite dish of one of my favorite chefs, the fabulous Ina Garten!  Tender egg pasta and savory truffle sauce make for hearty yet luxuriant fare.   I've included my variation on the classic dish below.

Ingredients

1/2 cup heavy cream
5 tbsp truffle butter
fresh Tagliarelle pasta
finely chopped fresh chives

Directions

Cook pasta 2 - 4 minutes in boiling water.  Heat cream in a small sauce pan.  Add truffle butter to simmering cream and whisk until smooth.  Drain pasta and toss with sauce and 1/8 cup pasta water.  Garnish with chives and shaved Caciocavallo cheese.