200g/1/2 lbsfresh or dried tagliatelle or linguine
100 ml/1/3 cupdouble cream/heavy cream
2-3tbspfreshly grated Parmesan cheese
2tsptruffle oil
salt
fresh ground pepper
Instructions
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 ½ 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.
Notes
If you choose to omit the truffle oil, double the amount of Parmesan cheese.