Bring a large pot of water to a boil. Season the water liberally with salt. While the water is coming up to a boil, heat the butter, truffle oil, and cream in a large pan over medium heat until foaming. Drop the pasta into the water, and cook through, between four to six minutes. Once cooked, add the pasta to the butter and cream sauce, reserving ½ cup of the pasta water. Toss the pasta thoroughly in the sauce in a circular motion while still on the stove top. This should also create a smooth emulsion of the butter and cream. If the sauce is too thick, add some of the pasta water, if too thin, continue to cook in the pan until a creamy consistency is reached. Add salt and pepper to taste. Portion onto four plates, then garnish with the grated or shaved cheese.
