Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil

4 from 2 votes
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Course: Main
Cuisine: Italian
Servings: 2
Author: Julia Frey of Vikalinka

Ingredients

Ingredients for Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil

  • 1 tbsp olive oil
  • 2-3 strips of bacon/pancetta chopped
  • 4-5 baby portobello mushrooms sliced
  • 200 gr fresh or dried tagliatelle or linguine
  • 1/3 cup/100 ml double cream/heavy creamy
  • 2 tbsp freshly grated Parmesan cheese
  • 2 tsp truffle oil
  • salt
  • fresh ground pepper

Instructions

Instructions for Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil

  • 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 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 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.