Pasta al Tartufo

Cook Pete's Fettuccine until al dente in salted boiling water. Reserve some pasta water before draining.

Melt truffle butter in a skillet (skip heating if using truffle oil).

Combine cooked pasta with melted truffle butter or oil in the skillet.

Add grated parmesan, salt, and black pepper; toss to coat. Adjust consistency with pasta water if needed.

Serve on a plate, garnish with chopped parsley or chives.

Optionally, add truffle shavings or truffle salt for extra flavor.