Creamy Black Truffle
Bacon Pasta

Indulge in this restaurant-quality pasta featuring aromatic black truffle paste, crispy bacon, and plump shrimp in a rich, velvety cream sauce.

Ingredients

• 300 g rigatoni pasta
• 100 g bacon
• 200 g shrimp
• 100 g button mushrooms
• 1/2 onion
• 100 ml heavy cream
• 100 ml milk
• 1 tbsp black truffle paste
• to taste sea salt
• to taste black pepper
• 1 tbsp olive oil
• to taste fresh parsley

Instructions

1. 1Boil the pasta

   

   Bring a pot of water to a boil, then add sea salt and a splash of olive oil. Submerge the rigatoni pasta and cook until it reaches your desired texture.

   Tip: Add salt to the water to ensure the pasta is seasoned from within.
2. 2Remove the pasta

   

   Once the rigatoni is cooked, use a slotted spoon to carefully scoop the pasta out of the boiling water and set it aside for later use in the sauce.

   Tip: Keep the pasta slightly firm if you plan to simmer it in the sauce later.
3. 3Render bacon fat

   

   Place chopped bacon in a frying pan over low heat. Cook slowly without adding extra oil, allowing the bacon fat to render out completely.

   Tip: Low heat is crucial to render the fat properly without burning the bacon.
4. 4Cook the shrimp

   

   Add raw, marinated shrimp to the pan with the rendered bacon. Stir-fry until the shrimp change color, indicating they are cooked through.

   Tip: Marinate the shrimp with sea salt and black pepper beforehand for extra flavor.
5. 5Sauté the onions

   

   Add the diced onion to the pan with the shrimp and bacon. Stir-fry over medium-low heat until the onion becomes fragrant and translucent.

   Tip: Sautéing the onion until fragrant builds a strong flavor foundation for the sauce.
6. 6Sauté the mushrooms

   

   Add the sliced button mushrooms to the pan. Continue to stir-fry until the mushrooms have softened.

   Tip: Mushrooms absorb flavor well, making them perfect for this cream sauce.
7. 7Add cream and milk

   

   Pour heavy cream and milk into the pan with the bacon, shrimp, onion, and mushrooms. Use a ratio of approximately 1:1 for the cream and milk to create a rich, balanced sauce base.

   Tip: Maintain medium-low heat during this stage to prevent the sauce from boiling too aggressively, which helps in achieving a smooth texture.
8. 8Add the rigatoni

   

   Transfer the cooked rigatoni pasta directly into the pan with the creamy sauce mixture. Simmer on medium-low heat while stirring occasionally to ensure the pasta is well-coated.

   Tip: Since the rigatoni is cooked al dente, you can let it simmer slightly longer in the sauce to absorb more flavor.
9. 9Incorporate black truffle paste

   

   Add a generous spoonful of black truffle paste into the pasta mixture. This ingredient, which contains 35% seasonal black truffle, will significantly elevate the flavor and aroma of the entire dish.

   Tip: Stir the truffle paste thoroughly into the sauce to distribute the earthy truffle flavor evenly throughout the pasta.
10. 10Garnish and serve

    

    Just before serving, sprinkle fresh chopped parsley over the creamy truffle pasta. The fresh herb adds a pop of color and a light contrast to the rich, milky, and truffle-scented sauce.

    Tip: Add the parsley at the very last moment to maintain its vibrant green color and fresh aroma.

Storing & Reheating

Burn It Off

Frequently Asked Questions