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