Boil the water for the fusi and add a bit of olive oil, then proceed to cook them. Rinse the cooked fusi with warm water and add a spoon of olive oil and a little of the water from the cooking. Rend the truffles and fry them for a few minutes on butter, then add cream. When the cream becomes dense (add wine if it’s too dense), add the salt and pepper, yolk and give it a good mix. Pour the dressing over the pasta and sprinkle with grated parmigiano.