1.Cook the conchiglie in well-salted water until al dente, then keep some cooking water before draining.

2.Heat the fresh cream with pepper in a pan over low heat without boiling.

3.Add the drained pasta with 1 tablespoon of cooking water and mix to coat.

4.Stir in 2 to 3 tablespoons of truffle sauce off the heat.

5.Finish with truffle pepper, slices of white ham, truffle pecorino powder, and a little fresh parsley.