The recipe serves 2, but I've started making this for Thanksgiving too - for that I quadruple the recipe and add in a little extra pasta.
Step 1: Supplies
Medium to Small Sauté Pan
Oven Safe Bowl or Ramekin (depending on how much you are making) - mine are about 7oz each
1 Cup Heavy Cream
1 1/2 Cups Cooked Pasta - I used orchiette for this Instructable
2 Tbsp White Truffle Oil
Pinch of salt (or to taste)
1/2 Cup Grated Fontina Cheese
1/2 Cup Grated Parmesan Cheese
1/4 Cup Panko Bread Crumbs
Step 2: Boil the pasta
Bring a pot of water to a rolling boil and drop in your pasta and add a little olive oil to the water, so the pasta doesn't stick together. To get 1.5 cups of pasta, use about 3/4 cups of dry pasta.
Follow directions on the package for timing. I cooked the orchiette for about 5-6 minutes.
Once its done, drain it and set it off to the side.
Step 3: Boil the cream
In your medium to small sauté pan, bring the cream to a boil. Once it is boiling, let it reduce slightly - meaning let it keep boiling for about 30 seconds to a minute.
A good tactic if your cream starts to boil over is blowing on it and/or stirring it. You can also reduce the heat, and once things are under control bring it back up again.