Creamy Tagliatelle With Bacon, Mushrooms, and Truffle Oil
This creamy pasta dish of tagliatelle is made with bacon, portobello mushroom and truffle oil. A bottle of wine and someone you love will make it a memorable date night!
1 tbsp olive oil
Chop 2-3 strips of bacon/pancetta
4-5 baby portobello mushrooms sliced
Optional: 1 clove garlic
200g/1/2 lbs fresh tagliatelle, linguine or dried tagliatelle
100 ml/1/3 cup double or heavy cream
2 – 3 tbsp fresh grated Parmesan cheese
2 teaspoons truffle oil
Fresh ground pepper
Follow the package instructions to cook pasta in salted boiling water. Fresh pasta takes only 3 minutes to cook once the water has boiled.
Cook chopped bacon in 1 tablespoon olive oil on medium heat until it renders fat. Drain it if it is too fatty. Salt and pepper to taste. Add the sliced portobello mushrooms and minced garlic. Cook for 5 minutes on medium heat.
Cooked pasta should be drained and half the water used to cook it should be left behind. Rinse your pasta.
Remove the bacon and mushrooms from the heat. Add hot pasta, truffle oil and double/heavy cream to the pan. Toss gently until coated.
The sauce will quickly absorb into the pasta. To make the sauce silky smooth, add some reserved pasta water. Salt and pepper to your liking.
You can omit truffle oil by adding double the Parmesan cheese.