• Gather your ingredients so you have everything close at hand on the counter or table. 

Prepare the Ingredients

• This sauce will not take long to make, so if you are preparing fresh pasta, you'll want to have it pressed out and drying.
• Using a knife and cutting board, mince 2 tablespoons shallots and 2 cloves garlic. Grate 1 1/2 cups Parmesan cheese with a fine-edged grater. Set aside until ready to use.
• Trim and cut 1 bunch fresh asparagus into 2-3" pieces. Place the asparagus in a glass bowl with 2 tablespoons water. Heat in a microwave for 6-8 minutes until tender. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Set aside until ready to use.

Make the Truffle Sauce

• In a large skillet over medium heat, melt 1/2 cup butter. Sauté the shallots and garlic until tender, about 2-3 minutes. Stir in 8 oz cream cheese and whisk until smooth. Pour in 1 1/2 cups half and half cream in three parts, stirring well each time.
• Add 1 1/2 teaspoons black truffle paté and continue stirring until the sauce reaches the desired thickness.
• Remove the pan from heat and stir in the grated Parmesan. Season with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg. Cover to keep warm while the pasta cooks.

Prepare Fettuccine

• Prepare 1 pound Fettuccine as directed in a pot of boiling water with 1 tablespoon kosher salt.

  (Fresh pasta does not take as long to cook, so if using homemade fettuccine, cook it in boiling water for 3-4 minutes until it reaches al-dente.)
• Add the prepared asparagus and cooked pasta to the truffle sauce. Stir to coat in sauce. Serve warm with a hard, crusty bread. Serves 4-6.