Ingredients for dinner tonight: Handmade pasta, alba white truffle, ricotta salata cheese 
Did I go overboard? Yes. Was it glorious? Also yes.
Alright at the suggestion of @GeniesLoki let's talk a bit about the dish. First off, the pasta base. The traditional pasta that goes with white truffles are tajarin, a thin pasta made with a lot of egg yolk. And when I say a lot, I mean a lot. I used 2 yolks/100g of flour.
You're supposed to use nothing but egg yolks, but I cheated a bit and added 1 egg white inside cos it's a bitch to work with otherwise. I also went wider, more like a tagliatelle. That lovely colour comes from Japanese eggs which honestly taste phenomenal.
Traditionalists will tell you that truffle pasta should be dressed with just brown butter so as to let the truffles shine. But I learnt while on a truffle trip with the head chef of Gordon Ramsay's Italian restaurant that an umami bomb can enhance rather than distract
So I boiled 2kg of chicken carcasses for about 6 hours, and blended the reduced stock with butter and shredded ricotta salata in a ratio of 2:2:1. The cheese works as an emulsifier to bind the stock and butter together. No salt, the cheese is enough.
The cheese was also coated in pepper, so I blended some of the rind in too to get a bit of a peppery kick. I had wanted to use Parmesan, but my cheesemonger recommended this instead and it turned out fantastic. Mild enough not to steal the spotlight, rich enough to compliment.
Final result before and after shaving the truffles on top. Love how it glistens, just barely coating the pasta. Naturally, everyone around the table went for seconds.
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