1 Tbsp. Extra Virgin Olive Oil
2-3 Strips bacon or pancetta, cubed
2-3 Portobello mushrooms, sliced into quarters
200g Fresh or dried Tagliatello pasta (can substitute with linguine)
1/3 cup heavy cream
2 tbsps. Freshly grated Parmesan cheese
2 tsps. White Truffle Oil
Sea Salt & Fresh Ground Black Pepper
Cook pasta accordingly to package instructions.
While pasta is cooking heat up Extra Virgin Olive Oil in a skillet over medium heat.
Add cubed bacon and cook until fat is rendered. Drain excess fat.
Add sliced Portobello mushrooms and cook for approx. 5 minutes. Add Salt & Pepper. Remove from heat.
Reserve 1/2 cup of drained pasta water.
Add the hot pasta, heavy cream, parmesan cheese and truffle oil. Gently toss to coat.
Add the reserved water to loosen up the sauce into a smooth and silky consistency.
Plate and drizzle with more White Truffle Oil if desired.