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1
In a large pot of salted, boiling water, cook the pasta to al dente according to the package instructions, about 10 minutes.
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2
Drain and set aside.
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3
Heat a medium, heavy-bottom pot over medium-high heat until hot.
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4
Saute the shallots in the olive oil until lightly colored, then add the heavy cream.
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5
Reduce the heat to a gentle simmer and reduce by half, 8 to 10 minutes.
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6
Whisk in the crumbled cheese until melted and incorporated, then stir in the pasta.
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7
Remove from heat and reserve the base, still in the pan, in a warm place.
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8
Drizzle the chicken breasts with the olive oil, and season each side of each breast with a pinch each of salt and pepper.
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9
Sprinkle over the chopped parsley and rosemary.
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10
Grill the chicken over moderate heat until the flesh is firm and the juices run clear, and a thermometer inserted reads 165 degrees.
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11
Remove from heat, cover and keep warm until needed.
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12
In a medium saute pan, cook the pancetta in the oil over medium-high heat until crisp, 5 to 7 minutes.
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13
Strain the pancetta, leaving any fat in the pan.
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14
Heat the pan with the fat over medium-high heat and sprinkle over the bread crumbs.
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15
Saute the bread crumbs until darkened and toasted, about 1 minute.
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16
Remove from heat and drain the bread crumbs on a paper towel.
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17
Heat the macaroni base over medium heat until hot, stirring frequently.
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18
While the base is heating, slice the chicken into strips.
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19
Stir the chicken into the base, then stir in the crisp pancetta, parsley and white truffle oil, tossing to coat.
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20
Divide the mac 'n' cheese among 4 serving bowls and top with the crisp bread crumbs.
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21
Serve immediately.
