Creamy Tagliatelle with Bacon, Portobello Mushrooms, and Truffle Oil Recipe

Introduction

This creamy tagliatelle combines crispy bacon, earthy portobello mushrooms, and the luxurious aroma of truffle oil for a simple yet indulgent pasta dish. It’s perfect for a cozy dinner or impressing guests with minimal effort.

Ingredients

• 1 tbsp olive oil
• 2-3 strips of bacon or pancetta, chopped
• 4-5 baby portobello mushrooms, sliced
• 1 clove garlic (optional)
• 200g (1/2 lb) fresh or dried tagliatelle or linguine
• 100 ml (1/3 cup) double cream or heavy cream
• 2-3 tbsp Parmesan cheese, freshly grated
• 2 tsp truffle oil
• Salt, to taste
• Fresh ground pepper, to taste

Instructions

1. Step 1: Cook the pasta in salted boiling water according to the package directions. Fresh pasta typically cooks in about 3 minutes after the water boils.
2. Step 2: While the pasta cooks, heat the olive oil in a pan over medium heat. Add the chopped bacon and cook until it renders its fat. If the bacon is very fatty, drain some of the excess fat.
3. Step 3: Add the sliced portobello mushrooms to the pan with salt and pepper. Cook for about 5 minutes over medium heat until the mushrooms are tender.
4. Step 4: If using garlic, add the minced clove to the pan and cook for 30 seconds longer, stirring well.
5. Step 5: Drain the cooked pasta, reserving half a cup of the pasta cooking water. Do not rinse the pasta.
6. Step 6: Remove the pan with the bacon and mushrooms from the heat. Add the hot pasta, truffle oil, double cream, and grated Parmesan to the pan.
7. Step 7: Gently toss everything to coat the pasta evenly. Add a little reserved pasta water as needed to loosen the sauce to a smooth, silky consistency.
8. Step 8: Taste and adjust seasoning with salt and pepper before serving immediately.

Tips & Variations

• For a vegetarian version, omit the bacon and use smoked paprika or a splash of soy sauce to add a smoky flavor.
• Swap the portobello mushrooms for cremini or shiitake for a different mushroom taste.
• If you can’t find truffle oil, a small amount of finely grated truffle or a sprinkle of truffle salt can be a great alternative.
• Use freshly grated Parmesan for best flavor and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream or pasta water to restore the sauce’s creaminess. Avoid microwaving at high heat to prevent the cream from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried pasta for this recipe?

Yes, both fresh and dried tagliatelle or linguine work well. Just adjust the cooking time according to the package instructions.

What does truffle oil add to the pasta?

Truffle oil provides a distinctive earthy and aromatic flavor that elevates the dish, giving it a luxurious and gourmet touch without much effort.

Creamy Tagliatelle with Bacon, Portobello Mushrooms, and Truffle Oil Recipe

Print Recipe

★★★★★

5 from 472 reviews

A rich and indulgent creamy tagliatelle dish featuring crispy bacon, earthy portobello mushrooms, and a luxurious hint of truffle oil. Perfectly cooked pasta is tossed in a velvety sauce made with double cream and Parmesan cheese, creating a decadent meal that is quick and simple to prepare.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Pasta

• 200g (1/2 lbs) fresh or dried tagliatelle or linguine
• Salt, to taste

For the Sauce

• 1 tbsp olive oil
• 2–3 strips bacon or pancetta, chopped
• 4–5 baby portobello mushrooms, sliced
• 1 clove garlic, minced (optional)
• 100 ml (1/3 cup) double cream (heavy cream)
• 2–3 tbsp freshly grated Parmesan cheese
• 2 tsp truffle oil
• Fresh ground black pepper, to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle or linguine and cook according to package instructions; fresh pasta usually takes about 3 minutes. Once cooked, drain but reserve 1/2 cup of the pasta cooking water. Do not rinse the pasta.
2. Cook Bacon and Mushrooms: While pasta cooks, heat 1 tbsp olive oil in a pan over medium heat. Add the chopped bacon and cook until it renders its fat and is crispy. If the bacon is very fatty, drain excess fat. Add the sliced portobello mushrooms, season with salt and freshly ground pepper, and cook for about 5 minutes until the mushrooms soften and brown nicely. If using, add the minced garlic and cook for another 30 seconds to release its aroma.
3. Toss Pasta with Sauce: Remove the pan from heat. Add the hot, drained pasta to the pan with the bacon and mushrooms. Pour in the double cream and drizzle the truffle oil over. Add the freshly grated Parmesan cheese. Gently toss everything together so the pasta is fully coated in the creamy sauce.
4. Adjust Consistency and Seasoning: The pasta will quickly absorb the sauce, making it thick. Add reserved pasta water one tablespoon at a time to loosen the sauce to a smooth, silky consistency. Taste and adjust seasoning with additional salt and freshly ground pepper as needed.

Notes

• Using fresh tagliatelle or linguine will give the creamiest texture and fastest cooking time.
• If you prefer a vegetarian version, omit the bacon and consider using smoked mushrooms or additional umami-rich ingredients.
• Truffle oil is potent; add it sparingly and adjust according to taste.
• Reserve pasta water to help emulsify and loosen the sauce naturally.
• For extra richness, add a knob of butter at the end when tossing the pasta.

Keywords: creamy pasta, tagliatelle, bacon, portobello mushrooms, truffle oil, Italian recipe