So easy, so good

I have been wanting to make this Barefoot Contessa pasta dish for awhile...I'd say maybe a year and a half or more but it has actually taken me that long to find truffle butter - seriously. Our local Whole Foods has now started stocking it and so we had this super simple meal tonight with garlic rolls and salad. Joe proclaimed it to be the best pasta he's had in the last year so I thought it would be blog-worthy.

Kosher salt
1/2 cup heavy cream
3 ounces white truffle butter
Freshly ground black pepper
1 (8.82-ounce) package Cipriani tagliarelle dried pasta or other egg fettuccine
3 tablespoons chopped fresh chives
3 ounces Parmesan, shaved thin with vegetable peeler

Add 1 tablespoon salt to a large pot of water and bring to a boil.

Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt and 1/2 teaspoon pepper, lower the heat to very low and swirl the butter until it melts. Keep warm over very low heat.

Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water as necessary to keep the pasta very creamy.

Serve the pasta with chives and shaved Parmesan.