Lone Linguine With White Truffle Oil - cooking recipe

Ingredients

4 ounces linguine
salt, to taste
1 egg
3 tablespoons heavy cream
3 tablespoons grated parmesan cheese
white truffle oil, a few drops to taste
freshly ground white pepper
1 tablespoon butter

Preparation

Put on water in a pot to boil (for the pasta); when it comes to a boil, salt it generously before adding the linguine; cook for 2 minutes less than directed by the instructions on the package.
In a bowl, whisk the egg with the cream and Parmesan, a few drops of white truffle oil and a good grinding of white pepper.
When the pasta's had the time you've allocated, check to see if it is al dente; just before draining it, remove 1/2 cup of cooking liquid.
Return the drained pasta to the cooking pan and , on the stove, but off the heat, add the butter and about 1 tablespoon of the cooking water and stir to mix.
Stir in the egg mixture and keep stirring so that the pasta becomes smoothly, softly and lightly coated; taste to see if it needs any salt or truffle oil and add as desired.
Serve in a warm bowl.