Instructions: * Note: This rich pasta dish is topped with delicious white-truffle shavings. Although you can substitute extra Parmesan for the white truffle, nothing can duplicate the rare, earthy flavor of this Italian delicacy.

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente, following manufacturers instructions.

Meanwhile, bring cream to a boil in a medium saucepan. Lower heat, and simmer until reduced to just more than 1 cup, about 10 minutes. Stir in the butter until melted. Whisk egg yolks in a medium bowl. Slowly whisk in reduced cream. Return to saucepan over low heat, and cook until thickened enough to coat the back of a spoon, about 1 minute. Remove from heat. Stir in cheese, if using; set aside.

When pasta is done, drain well. Transfer to a warm bowl. Add sauce, and toss to coat. Season with salt and pepper. Divide between serving bowls, and shave truffle or cheese generously over pasta. Serve immediately.

This recipe yields 4 to 6 servings.

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