Dice up the ham and cheese. Cook the pasta as indicated on the package. Drain the pasta and place in a warm serving dish. Drain the truffle bits and keep the juice.
Melt the butter in a pan, add the truffle bits and cook for one et minute. Pour the cognac and the port, stir and allow to reduce a little, then add the truffle juice and the minced onion. Add the truffle butter and half the diced up hand and cheese. Sprinkle with the rest of ham and cheese. Serve.