Creamy Tagliatelle with Bacon, Portobello Mushrooms and Truffle Oil

• Meat

  • 2 strips Bacon/pancetta

• Produce

  • 4 Baby portobello mushrooms

• Pasta & Grains

  • 200 g Tagliatelle or linguine, fresh or dried

• Baking & Spices

  • 1 Pepper, fresh ground
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tsp Truffle oil

• Dairy

  • 1/3 cup Double cream, creamy heavy
  • 2 tbsp Parmesan cheese

Found on vikalinka.com

Description

Ingredients

• 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

Directions

• 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 and cook for 5 minutes over medium heat, add salt and pepper.
• 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.