Bacon Mushroom Truffle Oil Pasta- A Restaurant-Worthy Pasta Dish for Anytime You Crave a Little Luxury
Forget takeout menus and delivery fees! This Bacon, Mushroom & Truffle Oil Pasta is about to become your secret weapon for creating a restaurant-worthy experience in your own kitchen. The combination of crispy bacon, earthy mushrooms, and a rich, creamy sauce infused with the intoxicating aroma of truffle oil is a symphony of textures and flavors that will leave you wanting more.
Sure, truffle oil might seem a bit fancy, but this recipe is designed to make this luxurious ingredient accessible. It’s a gateway to a world of decadent flavors, and with just a touch, it elevates this dish from ordinary to extraordinary.
Pro tip- I bought my truffle oil at Costco- they had two bottles of TRUFF for less than $20!
A Symphony of Flavor:
This recipe isn’t about speed or convenience (although it does come together in under 30 minutes, which is a bonus!). It’s about creating a flavor explosion that rivals anything you’d find at a fancy Italian trattoria.
- Savory & Earthy: The combination of crispy bacon and earthy mushrooms creates a base of rich, savory goodness.
- Creamy Comfort: A silky smooth sauce made with heavy cream and reserved pasta water adds a touch of comforting luxury.
- Truffle Oil Twist: The star of the show! Truffle oil adds a unique depth of flavor with its earthy, musky notes.
Truffle Oil 101: A Quick Guide
Truffle oil is an infused oil flavored with truffles, those highly prized (and sometimes ridiculously expensive) underground fungi. While it doesn’t contain actual truffle pieces, it imparts that earthy, musky flavor that elevates any dish. Here are some quick tips for using truffle oil:
- A Little Goes a Long Way: Truffle oil is potent, so start with a few drops and add more to taste. Too much can overpower your dish.
- Best Used Cold: Truffle oil loses its flavor when heated, so drizzle it over your finished dish just before serving.
- Not Just for Pasta: Truffle oil works wonders on everything from mashed potatoes and risotto to popcorn and pizza. Get creative!
Bacon Mushroom Truffle Oil Pasta: Your Shopping List for Flavorful Success
Here’s what you’ll need to create this flavor bomb of a pasta dish:
- Pasta (6 servings): Feel free to get creative! Penne, rigatoni, fettuccine – all work beautifully. (We used homemade pasta for this recipe, but a box of your favorite kind is totally fine!)
- 8 slices Bacon: Thick-cut or thin-cut, your choice!
- 8 oz Sliced Portobello Mushrooms: You can also use cremini mushrooms or a mix for added flavor.
- 1 tsp Jarred Minced Garlic: Fresh garlic is always best, but hey, we all get busy sometimes.
- ½ cup Heavy Cream: For a lighter option, you can use low-fat cream or even milk, but the heavy cream adds a luxurious touch.
- ½ cup Reserved Pasta Water: Starchy pasta water is your secret weapon for creating a silky smooth sauce. Don’t toss it out!
- 3 tbs Truffle Oil: As mentioned earlier, a little goes a long way!
- ⅓ cup Grated Parmesan Cheese: Freshly grated is always better, but pre-shredded works in a pinch.
- Salt and Pepper: To taste, of course!
Cooking Like a Boss: Step-by-Step Truffle Oil Pasta Magic
- Pasta Party: Bring a large pot of salted water to a boil. Once boiling, cook your pasta according to package instructions or until al dente (slightly firm to the bite). Pro tip: While the pasta cooks, reserve about ½ cup of the starchy pasta water before draining – you’ll thank us later!
- Bacon Bonanza: Chop your bacon into bite-sized pieces. Add them to a large skillet over medium heat and cook for a few minutes until the fat starts to render. Crispy bacon adds not only savory flavor but textural contrast to the dish, so don’t be shy!
- Mushroom Magic: Once the bacon has released its delicious grease, add your sliced mushrooms to the pan. Cook alongside the bacon for another 5-7 minutes, or until the mushrooms are softened and slightly golden brown.
- Garlic Greeting: Add the minced garlic to the pan and cook for just a minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Creamy Canvas: Pour in the heavy cream and reserved pasta water. Bring the mixture to a simmer and let it bubble gently for a couple of minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Truffle Time! Here comes the magic! Remove the pan from the heat and drizzle in the truffle oil. Start with a few drops, then toss the pasta, mushrooms, and bacon in the sauce to coat everything evenly. Taste and add more truffle oil a drop or two at a time until you reach the desired level of truffle flavor. Remember, a little goes a long way!
- Pasta Party (Part Two): Add the cooked, drained pasta to the skillet with the sauce. Toss everything together until the pasta is well coated in the creamy, truffle-infused goodness.
- Parmesan Perfection: Finally, sprinkle the grated Parmesan cheese over the pasta and toss again to combine. The cheese adds a salty richness that beautifully complements the earthy truffle oil.
- Serving Suggestions: Plate your masterpiece and garnish with a fresh grind of black pepper and a few extra shavings of Parmesan cheese and truffle oil drizzles, if desired. For an extra touch of elegance, serve with a simple green salad and a crusty loaf of bread for dipping into that heavenly sauce.
Flavour Twists:
Feeling adventurous? Here are a few ways to personalize your truffle oil pasta:
- Protein Power: Add grilled chicken, shrimp, or crumbled Italian sausage for an extra protein punch.
- Veggie Vibrance: Throw in a handful of chopped spinach, sun-dried tomatoes, or peas for a pop of color and added nutrients.
- Herb Heaven: Fresh herbs like thyme, rosemary, or chopped parsley can add a wonderful layer of flavor.
This Bacon, Mushroom & Truffle Oil Pasta is a dish that’s sure to impress your guests, whether it’s a casual weeknight dinner or a special occasion. So ditch the takeout menus and embrace the luxurious flavors of truffle oil in your own kitchen. Buon appetito!
Bacon Mushroom Truffle Oil Pasta
Ingredients
- 6 servings pasta (varies- I made from scratch and used all the pasta, you can also look at the box)
- 8 slices bacon
- 8 oz sliced portabellas
- 1 tsp jarred minced garlic
- ½ cup heavy cream
- ½ cup pasta water reserved
- 3 tbs truffle oil
- ⅓ cup grated parmesan
Instructions
- Bring a large pot of salted water to a boil. Once boiling, cook pasta according to package instructions. Reserve 1/2 cup of pasta water when draining.
- Chop bacon into small pieces. Add to a large skillet and cook for a few minutes until grease starts to pool at the bottom of the pan.
- Soak up most of the grease from the bacon, add mushrooms, and continue to cook bacon and mushrooms until mushrooms are tender and bacon is slightly crispy.
- Add garlic and cook for 1 minute more.
- Take mushrooms and bacon off heat and add in pasta, cream, parmesan, and truffle oil. Add reserved pasta water a little bit at a time to loosen up the sauce (you probably will not use all the water).
