Truffle Bacon Cream Penne
Indulge in a restaurant-quality fusion pasta featuring smoky bacon, earthy black truffle, and creamy mushroom sauce, topped with a delicate poached egg.
This Truffle Bacon Cream Penne brings a touch of luxury to your dinner table, combining the deep, earthy aroma of black truffles with the savory saltiness of bacon. The creamy mushroom base provides a velvety coating for the penne, while a perfectly poached egg adds a rich, silken finish. It is a sophisticated yet accessible fusion dish that balances indulgent textures with aromatic ingredients.
Ingredients
- 180 g cooked penne
- 20 g bacon
- 10 g sliced mushrooms
- 15 g asparagus
- 5 g chopped onion
- 5 g chopped garlic
- 30 g cream
- 20 g hot water
- 20 g mushroom soup base
- 20 g white sauce
- 10 g black truffle
- 1 poached egg
- to taste chicken powder
- to taste salt
- to taste celery sprouts
- to taste red amaranth sprouts
- to taste Parmesan cheese
Instructions
- 1Sauté the aromatics and base ingredients
Heat oil in a frying pan and add 5g each of chopped onion and garlic, 20g of bacon, 10g of sliced mushrooms, and 15g of asparagus. Stir-fry these ingredients evenly until they begin to release their aroma.
Tip: Ensure the pan is well-heated before adding the ingredients to achieve a good sear on the bacon and vegetables. - 2Create the creamy base
Pour 30g of cream into the pan with the sautéed ingredients, followed by 20g of hot water and 20g of mushroom soup base. Mix well to combine.
Tip: Adding hot water helps the soup base dissolve quickly into the cream. - 3Combine penne and seasonings
Add 180g of cooked penne to the pan containing the creamy bacon and vegetable mixture. Season with chicken powder and salt, ensuring the pasta is evenly coated and well-incorporated with the sauce.
Tip: Toss the pasta gently to avoid breaking the penne while ensuring the sauce penetrates the hollow centers. - 4Thicken the sauce and add truffle
Stir in 20g of white sauce and continue to stir-fry over medium heat until the sauce reaches a thick, creamy consistency. Finally, fold in 10g of black truffle.
Tip: Keep the heat at medium to prevent the sauce from breaking while it thickens. - 5Plate the pasta
Carefully transfer the cooked creamy penne pasta into a serving bowl. Place a perfectly poached egg in the center on top of the pasta.
Tip: Use a slotted spoon to drain excess water from the poached egg before placing it on the pasta.
