Ingredients
200ml/7fl oz double cream
75g/2½oz parmesan, grated
freshly ground black pepper
250g/9oz fresh spaghetti
½ truffle, finely shaved (available from specialist greengrocers and some delicatessens)
Method
1. Whisk together the cream, parmesan and freshly ground black pepper in a small bowl.
2. Cook the spaghetti according to the packet instructions and drain. Stir in the cream and parmesan mixture, then spoon into two bowls.
3. Top with the truffle shavings and serve.
