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tagliatelle with mushrooms and bacon in a blue bowl with two forks in

Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil

Pasta in cream sauce with bacon, mushrooms and truffle oil.
4.88 from 16 votes
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Course: Main
Cuisine: Italian
Keyword: truffle oil pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 789kcal


  • 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


  • 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.


If you choose to omit the truffle oil, double the amount of Parmesan cheese. 


Calories: 789kcal | Carbohydrates: 83g | Protein: 22g | Fat: 42g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 266mg | Potassium: 916mg | Fiber: 5g | Sugar: 7g | Vitamin A: 774IU | Calcium: 118mg | Iron: 2mg