Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain, keeping a small ladle of cooking water aside.
In a pan, heat a drizzle of olive oil and sauté the crushed garlic clove, then remove it.
Add the cream and warm gently over low heat. Stir in the grated Parmesan and mix well.
Next, add the mozzarella and let it melt slowly until the sauce becomes smooth and creamy.
Add the drained pasta to the sauce, mixing well. Add a little of the reserved cooking water if needed to bind the sauce.
Divide the pasta among 4 individual dishes.
Top with slices of fresh truffle and drizzle with truffle oil if desired. Serve immediately.