Method

1. Warm 1 tbsp of truffle olive oil in a frying pan over medium heat. Add the sourdough breadcrumbs and thyme, then cook for 2–3 minutes, stirring regularly, until crisp and golden. Transfer to a paper towel and set aside.
2. Cook the pasta in a large saucepan of boiling water for 2–3 minutes less than directed on the packet. Reserve 2 cups of the cooking water before draining the pasta.
3. To begin the sauce, warm 2 tbsp of truffle olive oil in a saucepan over medium-low heat. Stir in the flour and cook briefly until a smooth paste forms.
4. Add the milk gradually, whisking continuously to keep the sauce smooth. Reduce the heat, add the mixed cheese and stir gently until fully melted.
5. Fold through the pumpkin purée, if using. Add approximately 1½ cups of reserved pasta water, a little at a time, until the sauce is glossy and slightly looser than a standard cheese sauce. Season with cracked pepper and smoked salt to taste.
6. Preheat the oven to 180°C. Place the drained pasta in a baking dish, pour over the cheese sauce and fold together until every piece is well coated.
7. Finish with the mozzarella and an even layer of truffle breadcrumbs. Bake for 20–30 minutes until bubbling, then grill for the final 5 minutes to develop a deeply golden top.
8. Serve straight from the oven, finished with a light drizzle of truffle extra virgin olive oil if desired.