In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 ½ minutes. Reserve ½ cup of cooking water.

While the pasta is cooking, take a medium bowl and lightly beat the eggs along with parmesan cheese, the salt and pepper to create a light cream.

In the meantime, in a large and deep pan over medium heat pour the olive oil along with the butter. When it heats-up and the butter froths toss in 1 of the truffles, shredded, and cook for a minute. Pour the broth and a minute later toss in the pasta. Mix well and remove from the heat.

Pour ¼ cup from the reserved pasta water, making sure that is not hot, and toss to cool a bit. While stirring add the eggs/cheese mixture, stirring for further 30’’ so as the pasta absorbs the sauce. Add more from the reserved water if required.

Serve in a deep dish, add on top shredded truffles and drizzle with some olive oil. Serve in individual plates and shred on top more truffles a twist of freshly cracked black pepper.