Boil the Paccheri in plenty of salted water and drain them al dente again. Place a cream of potatoes on the bottom and then stuff them with the ready artichokes and truffle.
Place the stuffed Paccheri on a baking tin and place in the oven for 10 minutes at 160 degrees. Meanwhile bring the cream to the boil, mix with the grated Pecorino Romano cheese until it forms a fondue of the desired density. Serve the stuffed and baked Paccheri “glazed” with Pecorino fondue and sprinkle with Truffle Gold.