Meanwhile, melt Black Truffle Butter in a large skillet over medium heat. Add shallots and mushrooms, and sauté 5-7 minutes, until mushrooms are golden and shallots are soft.
Add sage, pine nuts (if using), lemon zest, salt, and pepper. Cook an additional 2 minutes.
Stir in cheese, heavy cream, and nutmeg until fully combined. Cook, stirring occasionally, 5 minutes, until sauce has thickened slightly.
Add cooked noodles to the sauce, and toss to coat. Garnish with additional sage and cheese, if desired.
