The Cagnoni is spendy, as you no doubt noticed. It can be stretched by making a compound butter, as Jim (r Brent) suggests, or used as is in small quantities. A little of it will boost a truffle oil of lesser quality (TJ's was carrying a black and a white of serviceable quality--don't know if they still are--but a little boost made them much better).
Perhaps my favorite use is this simple one: Mixed into eggs with tiny pieces of cold butter in preparation for very slow-cooked scrambled eggs. Great on steaks but also try it with duck breasts, cooked med-rare and fanned over wilted lightly garlicked spinach, perhaps with fingerlings and a woodsy, berried demi/reduction. Superb with seafoods.