Place the pasta in boiling water and cook until al dente.
Put the milk in a saucepan, heat to 60 degrees, add ¾ grated truffle pecorino and reduce to a sauce-like consistency.
Stir in the butter and season with salt and pepper.
Drain pasta (reserve a little of the liquid) and add it to the sauce. If the sauce is too thick, add a little reserved water to adjust the consistency.
Add the remaining grated truffle and combine with the pasta.
Garnish with the shaved truffle