Prepare 1 pot with warm (not hot) water and one with cold. Be cut clove of garlic and rub it with a bowl for mixing. The butter mix into the bowl to soft cream. Add Parmesan by beating continuously. Cream is added in small portions after each addition the dish in hot water and beat at high. If you begin to liquefy, put in cold water. The aim is soft, fluffy cream - not liquid sauce and not solid. Truffle grated fine washers. It gets cooked pasta, put it in a plateau, mix with the butter, sprinkle with truffle and served immediately. * The butter can be used to gnocchi, meat grill, roast, with baguette, baked potatoes and others. * The butter can be left in the refrigerator before serving but should be kept at room temperature. * Instead of truffle can be used Belpersko feta cheese ball, which has a very distinctive taste.