Serves: 16 (55g) servings1) In a medium saucepan over high heat, bring the cream to a boil and then reduce the heat to a simmer. Slowly whisk in the mixed cheeses until smooth. Add the pepper and truffle oil. Add the partially cooked pasta letting it finish cooking in the cheese mix, about 2 to 3 mins. Spoon into ramekins or other serving dish and top with the bread crumbs.