Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 2-3 strips of bacon/pancetta (chopped)
  • 4-5 baby portobello mushrooms (sliced)
  • 1 clove garlic (optional)
  • 200g/1/2 lbs fresh or dried tagliatelle or linguine
  • 100 ml/1/3 cup double cream/heavy cream
  • 2-3 tbsp freshly grated Parmesan cheese
  • 2 tsp truffle oil
  • salt
  • fresh ground pepper

Instruction

  • Cook pasta in salted water according to package directions. Note that fresh pasta only takes about 3 minutes to cook after the water boils.
  • While pasta is cooking cook chopped bacon over medium heat in 1 tbsp of olive oil until it renders fat, drain it if your bacon is too fatty. Add sliced portobello mushrooms with salt and pepper and cook for 5 minutes over medium heat, then add minced garlic if using and cook for 30 seconds longer.
  • Drain cooked pasta and reserve 1/2 cup of water you cooked pasta in. Do not rinse your pasta.
  • Take the pan with bacon and mushrooms off the heat. To the pan add hot pasta, truffle oil, double/heavy cream and grated parmesan gently toss to coat.
  • Your pasta will absorb the sauce very quickly. Add reserved pasta water to loosen the sauce to a silky smooth consistency. Add salt and pepper to taste.