Truffle Mushroom Pasta

Indulge in this luxurious truffle mushroom pasta, featuring earthy black truffle sauce, crispy bacon, and savory mushrooms tossed in a silky parmesan coating.

Ingredients

• 100 g pasta
• 2 tbsp black truffle sauce
• 1 egg yolk
• 4 slices bacon
• 4 mushrooms
• 1 clove garlic
• to taste parmesan cheese
• 1 knob butter
• to taste olive oil
• to taste salt

Instructions

1. 1Slice the mushrooms

   

   Take the clean, dry mushrooms and carefully slice them into thin, even pieces using a sharp chefs knife. Ensure they are sliced uniformly so they cook at the same rate.

   Tip: Wipe mushrooms with a damp cloth instead of washing them to keep them dry and improve texture when sautéing.
2. 2Prepare the bacon

   

   Lay the bacon slices on the cutting board and cut them into strips approximately one finger in width. These bite-sized pieces will crisp up perfectly in the pan.

   Tip: Cutting bacon into strips helps the fat render more quickly, resulting in a crunchier texture.
3. 3Prepare the sauce base

   

   In a small bowl, combine the fresh egg yolk, a generous handful of freshly grated parmesan cheese, and the black truffle sauce. Mix these ingredients thoroughly until you achieve a smooth, consistent mixture.

   Tip: Use room temperature ingredients to help the cheese and yolk emulsify more easily.
4. 4Cook the pasta

   

   Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package directions until al dente.

   Tip: Keep the pasta water boiling vigorously before adding the pasta to prevent it from clumping.
5. 5Sauté the bacon

   

   Heat a splash of olive oil in a pan over medium heat. Add the bacon strips and fry them until they begin to brown and turn crispy.

   Tip: Render the fat slowly to ensure the bacon bits become crispy without burning.
6. 6Sauté the aromatics and mushrooms

   

   Add the sliced garlic and mushrooms to the pan with the bacon. Sauté everything together until the mushrooms are softened and browned, and the garlic is fragrant.

   Tip: Do not crowd the pan; this ensures the mushrooms brown nicely instead of steaming.
7. 7Combine pasta with aromatics

   

   Add the boiled pasta directly into the pan with the sautéed bacon and mushrooms. Pour in a splash of reserved pasta water and add a knob of butter, then toss everything together over the heat to emulsify the sauce and coat the noodles thoroughly.

   Tip: The starchy pasta water is key to creating a silky sauce that clings to the noodles.
8. 8Combine pasta with truffle sauce

   

   With the heat turned off, add the black truffle sauce to the pan containing the cooked pasta and bacon. Toss quickly and thoroughly to ensure the pasta strands are evenly coated with the fragrant sauce.

   Tip: Work quickly once the heat is off so the residual warmth of the pan helps the sauce cling to the noodles without overcooking them.

Storage & Reheating

Burn It Off

Frequently Asked Questions