Drain the pasta, but keep a cup of the cooking water. When the salted water is at a rolling boil, add the pasta and cook according to the instructions on the packet.Add the cheeses and truffle oil and season to taste. Pour the cream mixture into the shallot and wine mixture.Put a large pan of salted water on to boil for the pasta.Pour in the white wine and simmer until nearly all of it has evaporated. Melt the butter in a separate pan, then sauté the shallots, garlic and anchovy until the anchovy has melted and the shallots are soft and translucent but not browned.
In a large heavy-bottomed pan, heat the cream until it is almost boiling, then turn down the heat, add the nutmeg, cayenne pepper and bay leaf and allow to simmer slowly until reduced by half.500g dried pasta tubes or 400g fresh pasta tubes
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