Creamy Black Truffle Pasta
Bacon & Mushrooms

Elevate your dinner with this luxurious black truffle cream pasta. Crispy bacon, earthy mushrooms, and a rich truffle-infused sauce create a restaurant-quality meal at home.

Ingredients

• 200 g spaghetti or preferred long pasta
• 1 tbsp salt (for pasta water)
• 1 splash olive oil
• 100 g bacon, sliced
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 150 g button mushrooms, sliced
• 50 ml white wine
• 150 ml heavy cream
• 1 tbsp premium black truffle paste
• to taste salt and freshly ground black pepper
• optional Parmesan cheese, grated

Instructions

1. 1Cook the pasta

   

   Bring a pot of water to a rolling boil, adding a spoonful of salt and a splash of olive oil. Submerge the dry spaghetti into the boiling water and cook until al dente.

   Tip: Adding salt to the water flavors the pasta from the inside out, while a splash of olive oil helps prevent the noodles from sticking together.
2. 2Fry the bacon

   

   Place the sliced bacon pieces into a skillet over medium heat. Pan-fry them until the edges are slightly crispy and the fat has rendered out into the pan.

   Tip: Starting bacon in a cold pan allows the fat to render more slowly and evenly, yielding a crispier texture without burning.
3. 3Sauté the aromatics

   

   Add the diced onion and minced garlic directly into the skillet with the bacon. Stir-fry the mixture over low heat until the onions soften and become aromatic.

   Tip: Keep the heat low when sautéing garlic to ensure it releases its fragrance without browning too quickly and turning bitter.
4. 4Cook the mushrooms

   

   Toss the sliced button mushrooms into the pan. Stir-fry them with the bacon, onions, and garlic until the mushrooms release their moisture and shrink in size.

   Tip: Avoid overcrowding the pan, which can cause the mushrooms to steam rather than brown.
5. 5Deglaze with white wine

   

   Pour the white wine into the skillet over the sautéed ingredients. Turn the heat up to high and let the mixture bubble until the smell of the alcohol has completely evaporated.

   Tip: As the wine bubbles, scrape the bottom of the pan to release the flavorful browned bits (fond) stuck to the surface.
6. 6Add the heavy cream

   

   Reduce the heat to low and pour in the heavy cream to build the rich base of the sauce. Stir gently to combine the cream with the rendered fats and pan juices.

   Tip: Keep the heat gentle once the cream is added to prevent the sauce from separating or curdling.
7. 7Season the sauce

   

   With the cream sauce bubbling over low heat, season with salt and a fresh grind of black pepper to enhance the flavor profile. The pepper adds a subtle heat that complements the richness of the heavy cream and the savory bacon.

   Tip: Freshly ground pepper provides a significantly better aroma than pre-ground pepper.
8. 8Combine pasta and sauce

   

   Using tongs, transfer the cooked spaghetti directly into the pan containing the creamy bacon and mushroom sauce. This allows the pasta to begin absorbing the flavors of the sauce immediately.

   Tip: Add the pasta while its still slightly al dente, as it will finish cooking in the sauce.
9. 9Incorporate black truffle paste

   

   After turning off the heat, stir in a generous spoonful of premium black truffle paste. The residual heat will help distribute the luxurious truffle aroma throughout the pasta without overpowering the cream base.

   Tip: Black truffle paste is potent, so add it after removing the pan from the heat to preserve its delicate scent.
10. 10Toss and coat

    

    Using tongs, thoroughly toss the spaghetti in the skillet. Ensure every strand is evenly coated with the thick, creamy sauce and the black truffle paste for a cohesive flavor in every bite.

    Tip: If the sauce seems too thick, add a small splash of pasta water to loosen it to the desired consistency.

Storage & Reheating

Burn It Off

Frequently Asked Questions