Salt well 3.5l of water in a deep saucepan, generally 12g of coarse salt per litre, 10g for more sensitive palates up to a maximum of 14g for lovers of strong flavours. Bring the water to a boil over a high flame and throw in the pasta. Stir the pasta gently every 2 minutes.
Cook for a total of 7 minutes.
Meanwhile in a pan, preferably non-stick, add 175ml of pasta cooking water and 35g of butter until it melts and bring back to the boil. Remove from the heat, add the pepper little by little the finely grated Parmesan and sheep’s cheese avoiding any lumps. After 7 minutes drain the pasta and finish cooking in the prepared sauce for 2/3 minutes, stirring gently all the time.
When cooked, toss the pasta in the remaining cold butter and drizzle over the Aromolio truffle oil.
Leave to rest for about 45 seconds in the pan with the lid on and serve.
Using a ladel and large fork or pincers make 4 “nests” of pasta and serve with a pinch of freshly ground pepper and, if possible, some grated black truffle.