Black Truffle Buttered Pasta

Bring a large pot of salted water to a rolling boil.

Add the 12 oz of medium shells pasta and cook, stirring occasionally, until al dente (about 8‑10 minutes).

While the pasta cooks, measure out 1 cup of the cooking liquid and set aside in a heat‑proof bowl.

When the pasta is al dente, reserve the measured 1 cup of pasta water, then drain the pasta thoroughly.

Return the drained pasta to the empty pot and place the pot over low heat.

Add the 3 oz of black truffle butter to the pasta, allowing it to melt gently while stirring.

Stir in the 0.5 cup of grated Parmesan cheese, mixing until it begins to melt and combine with the butter.

Gradually pour the reserved pasta water into the pot while continuously stirring, creating a smooth emulsion.

Continue to cook over low heat, stirring constantly, until the sauce thickens and clings to the shells, about 3 minutes.

Taste and adjust seasoning with salt or pepper if needed.

Transfer the pasta to serving plates or a serving bowl.

Top each portion with additional grated Parmesan cheese to taste.

Serve immediately while hot, allowing the aromatic truffle butter to perfume the dish.