In a small sauce pan heat an olive oil. Add chopped onion and cook until soft and golden; pour heavy cream. Cook on med-low, for about 3-5 minutes, stirring constantly, until it begins to slightly thicken. Season with salt and black pepper. Add in the truffles and Parmesan, cook stirring for 1 more minutes. Add green peas and mix well. Probably you should start to cook pasta at the same time as sauce. Cook it an a boiling salted water, until al dente. Add the cooked pasta to the sauce and toss. Serve immediately, season with pink pepper and shaved Parmesan. Drizzle with a truffle oil.