Cook the pasta in the salted water until nearly al dente. Remove and reserve about 200 ml of the cooking water, drain pasta.
Finely chop the shallots, sauté in olive oil over low heat. Grate the zest off of the lemon, squeeze out the juice, add zest and juice to sautéed onions. Pour in the reserved pasta water and the cream. Cut up the cheese, add half of the pieces to the sauce. Simmer for about 10 min. Season.
Purée the sauce and mix it with the drained pasta. Sprinkle the remaining cheese and parsley over the dish.
350 g pasta, such as tagliolini
Salted, gently boiling water
1 tbsp olive oil
1 organic lemon
200 ml cream
300 g Moser Trüffel
½ tbsp salt
Small amount of pepper
Several leaves of flat-leaf parsley