Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil - (Free Recipe below)

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Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil
Author: Julia Frey of Vikalinka
Recipe type: Main
Cuisine: Italian
Serves: 2
  • 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
  • ⅓ cup/100 ml double cream/heavy creamy
  • 2 tbsp freshly grated Parmesan cheese
  • 2 tsp truffle oil
  • salt
  • fresh ground pepper
  1. Cook pasta in salted water according to package directions. Note that fresh pasta only takes about 3 minutes to cook after the water boils.
  2. 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.
  3. Add sliced portobello mushrooms and cook for 5 minutes over medium heat, add salt and pepper.
  4. Drain cooked pasta and reserve ½ cup of water you cooked pasta in. Do not rinse your pasta.
  5. Take the pan with bacon and mushrooms off the heat.
  6. To the pan add hot pasta, truffle oil, double/heavy cream and grated parmesan gently toss to coat.
  7. Your pasta will absorb the sauce very quickly. Add reserved pasta water to loosen the sauce to a silky smooth consistency.
  8. Add salt and pepper to taste.