You know when you’re in a restaurant and you catch a hint of truffle, automatically whatever dish you are about to indulge in is that much more exciting. Truffle is the signature scent of all expensive restaurants from Italian to Japanese cuisines, it is what can hike up your bill unexpectedly. However few think to indulge in this luxury at home. Truffle oil is high in Vitamins E and K which helps fight inflammation, heart ailments and cancer.
For an at home luxury treat try out this Creamy Tagliatelle with Bacon, Mushrooms and Truffle Oil.
1 tbsp olive oil
2-3 strips of bacon/pancetta chopped
4-5 baby portobello mushrooms sliced
1 clove garlic optional
200g/1/2 lbs fresh or dried tagliatelle or linguine
100 ml/1/3 cup double cream/heavy cream
2-3 tbsp freshly grated Parmesan cheese
2 tsp White Truffle Oil
Instructions: 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 with salt and pepper and cook for 5 minutes over medium heat, then add minced garlic if using and cook for 30 seconds longer. 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.
Serve and enjoy!