Heat oil on stove top in stock pot and then add shallots and garlic and heavily sweat until aromatic.
Deglaze with sherry, then add fresh herbs, shaved truffles and cream and reduced cognac.
Cook over low heat until reduced by half and truffle flavor is infused.
Season with salt and pepper and add Parmiggiano reggiano and Tabasco.
To this hot mixture add the cooked and drained noodles and the Fontina, and mix until cheeses are melted.
Taste noodles for seasoning and adjust as needed.
To assembleButter the bottom and sides of a 4- to 6-ounce baking dish.
Set one slice of truffle on bottom of each dish.
Add noodles and sauce to the dish and top with the crumbled croutons, finely grated truffles and a pinch of the finely grated Parmiggiano reggiano.
Place back in the oven at 350 degrees for 10 minutes or until mixture is bubbly and toasted on the top.