Cook the coccettine al dente in a large quantity of boiling salted water, according to the manufacturer’s instructions.

In a saucepan, melt the butter and cook the bacon for a few seconds.
Add the onion and leek and continue cooking until the onion is translucent.

Add the flour and stir to incorporate well.
Add the white wine and mix for 30 seconds, then add the milk and cream.
Bring to a boil and simmer for 8 minutes, scraping the bottom of the saucepan to prevent the sauce from sticking.
Add the cheddar and 3 oz (90 g) of parmesan. Stir to incorporate, taste and adjust the seasoning as needed, then add the truffle oil.

Combine the cooked pasta with the cheese sauce, then transfer to a large baking dish or individual dishes that can go in the oven.

In a small bowl, combine the remaining parmesan, parsley, basil, thyme, and breadcrumbs.
Sprinkle the mixture over the pasta and place under the broiler for 1 to 2 minutes, until golden brown.
Serve with a rocket salad.