Put a large pot of water on high heat to a rolling boil. Drop your pasta into the water.
Take a large fry pan and place on high heat. Add cream to the pan, and stir in the madeira wine. Heat until boiling, stirring occasionally. Reduce the madeira-cream mixture until it has thickened, and reduced to less than half of its volume.
Reduce the high to medium-low. Take your room temperature foie-butter, and add 1 tablespoon at a time to the madeira ...
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Put a large pot of water on high heat to a rolling boil. Drop your pasta into the water.
Take a large fry pan and place on high heat. Add cream to the pan, and stir in the madeira wine. Heat until boiling, stirring occasionally. Reduce the madeira-cream mixture until it has thickened, and reduced to less than half of its volume.
Reduce the high to medium-low. Take your room temperature foie-butter, and add 1 tablespoon at a time to the madeira cream, stirring constantly with a heat-proof spatula. Once all the foie has been incorporated, add the truffle oil gradually, stirring with the spatula. The mixture should be a hazelnut brown, thickened, and gently bubbling.
Your pasta should be finished about now--it should still be very al denete. Drain well and then incorporate gradually into the cream mixture. You don't want to change the temperature of the cream mixture suddenly, or else your emulsion will break. Give the pan a toss or two to help incorporate the pasta.
Serve the pasta in shallow bowls, topping with truffling shavings.
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