I got this recipe from Chef Hanis of Carnitas Snack Shack in San Diego - he gave me permission to share it, so I am passing on this amazing treat to you all.
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