Bacon And Mushroom Pasta With Truffle Oil Recipes

CREAMY TAGLIATELLE WITH BACON, PORTOBELLO MUSHROOMS AND TRUFFLE OIL

Steps:

• 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 1/2 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.

BACON AND MUSHROOM PASTA WITH TRUFFLE OIL

Steps:

• chop up bacon, mushrooms and onions. and put a frying pan on high heat and add the bacon, mushrooms and onions and cook till the bacons crispy add the pasta to salted boiling water while everything else is cooking. once cooked add the pasta to the frying with the bacon mixture in toss together add the cream cheese and parmesan and smoked cheese and mix till melted and add the truffle oil the serve straight away.
• serve in bowls.

MUSHROOM-BACON PASTA

Steps:

• Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake.
• Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve.
• Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil.
• Add bacon and mushrooms to skillet and cook, stirring, until browned.
• Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes.
• Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
• Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta.
• Serve with parmesan cheese on the side.

BACON & MUSHROOM PASTA

Steps:

• Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
• Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
• Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.