4 quarts water
1/2 teaspoon salt
1/2 pound of Fettucine
1/3 cup plus 2 tablespoons white or black truffle oil
1/4 pound Parmigiano-Reggiano cheese, grated
1/2 teaspoon freshly ground black pepper
1/4 cup snipped fresh chives or finely chopped green onions or scallions (green part only)
Optional: black or white truffle, shaved.

Preheat oven to 375 degrees

In a large pot, bring the water and 1/4 teaspoon of the salt to a boil. Add the pasta and cook until al dente, about 2 to 4 minutes.

Drain and place in a mixing bowl, add the 1/3 cup of the truffle oil, 3/4 cup of the cheese, the remaining 1/4 teaspoon salt, the black pepper, and chives and toss to mix.

To serve, garnish with the shaved truffle, drizzle with the remaining 2 tablespoons truffle oil, and sprinkle with the remaining cheese. Serve immediately.