Fettuccine is the traditional cut of pasta for the truffle. Of course other long, broad cuts will work but there is something to be said for tradition...

Boil the pasta in a generous amount of salted water until about three-quarters done (when the pasta starts rising to the surface. Drain and place in a skillet with the melted butter. Toss the pasta with the butter and finish cooking the pasta. Serve on individual dishes, topped with Reggiano. Shave truffle over each dish at the table with a truffle shaver.