Bring a large pot of generously salted water to a boil. Cook your pasta according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus and sauté for 4–5 minutes, until tender but still slightly crisp. Transfer the asparagus to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant. Be careful not to let it brown.
Pour in the heavy cream and let it gently simmer for 2–3 minutes.
Gradually whisk in the freshly grated Parmigiano-Reggiano until the sauce is smooth and creamy.
Season with freshly cracked black pepper and salt to taste. If the sauce becomes too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
Add the cooked pasta to the sauce and gently toss until every strand is coated.
Fold the asparagus back into the pasta. Remove the skillet from the heat and drizzle with the black truffle oil, tossing gently to combine.
Divide into bowls and finish with extra Parmigiano-Reggiano and fresh parsley or basil, if desired.
Serve immediately—and enjoy slowly.
