As seductive as diamonds and in their own reality,  just as expensive. These earthy, exquisite, heavenly, delicate gems are hard to get your hands on. Once you do you will, to put it simply, experience bliss.

Once you select your firm truffle and appreciate its perfume, start to plan your menu. There is no need to think you have to be a chef to be able to serve Truffles, the more uncomplicated the preparation, the clearer you’ll taste them. In fact one of the best ways to enjoy black or white truffles is shaved on top of buttery scrambled eggs.

Here is my favorite way to savor the white truffle.

1 lb Fresh Pasta –Tagliatelle or Fettuccine fine

sea salt

1 stick butter

¼ cup cream

freshly cracked pepper

1 ounce white truffle

Cook the pasta in boiling salted water. Fresh pasta cooks quicker than dry so watch the pot. It should cook in 2-3 minutes.

While pasta is cooking melt butter in a large frying pan, add cream, and a ladle of the pasta water. Season with salt and pepper. Heat until little bubbles appear around edges.

When pasta is done remove from pot with tongs  and directly add it into the butter and cream mixture. Toss and cook in pan for 1 minute or until the pasta and the sauce meld together.

Plate the pasta.

Generously shave truffles thinly blanketing the top of each serving.

Eat hot.