Dice the shallot. Cook slowly and gently in the oil. Soak the porcini in boiling water for 10 minutes. Drain and retain the “porcini tea”. Dice the rehydrated porcini. Pour in the cream and truffle oil and allow to reduce down. Whisk in butter until melted. Set aside.
Toast the hazelnuts in a warm pan. Chop finely.
Cook and drain the pasta. Toss it into the sauce. Swirl around. Serve into warm bowls and garnish generously with grated raw sheep's milk cheese.
Garnish with pea shoots and chopped hazelnuts.
Serve and enjoy.