Go Back
+ servings
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
Print Pin
Course: Main
Cuisine: Italian
Keyword: truffle oil pasta
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 789kcal

Ingredients

  • 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

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. 

Nutrition

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