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Creamy Pasta With Bacon, Portobello Mushrooms, and Truffle Oil

  • 2-3 strips of bacon or pancetta chopped

  • 4-5 baby portobello mushrooms sliced

  • 200 gr fresh or dried tagliatelle or wide pasta (200 gr is roughly half of a 1 pound package of pasta)

  • 1/3 cup heavy cream

  • 2 tbsp freshly grated Parmesan cheese

  • 2 tsp Truffle Olive Oil

  • salt

  • fresh ground pepper

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 .

Add sliced portobello mushrooms and cook for 5 minutes over medium heat, add salt and pepper.

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 Olive Oil, 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 if necessary. Add salt and pepper to taste.


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