Peel the shallot, slice it finely and fry it in a pan with butter for a few minutes.
Add the cream and when it starts to boil, add salt and continue to simmer.
Grate the black truffle on a coarse grater and add it to the cream and leave it on a low heat.
Boil the pasta with salt until it is al dente, and once it has been drained, add it to the cream, mix well and finish by seasoning with pepper.
Finally, plate the pappardelle and slice black truffle on top.