Creamy Tagliatelle with Bacon, White Truffle Oil and Portobello Mushrooms


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.

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