Black Truffle
Bacon Cream Pasta
Elevate your dinner with this rich, Michelin-inspired pasta. Creamy truffle sauce, crispy bacon, and earthy mushrooms topped with a signature raw egg yolk.
Bringing a touch of fine dining into your home kitchen is easier than it looks. This recipe pairs the intense, earthy aroma of black truffle with the savory crunch of bacon and a velvety egg-based cream sauce. It is a refined, comforting dish perfect for a special evening at home.
Ingredients
- 200 g wide pasta ribbons
- 3 egg yolks
- 100 g bacon
- 150 g mushrooms
- 1/2 red onion
- 50 g Parmesan cheese
- 2 tbsp black truffle sauce
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- 1Prepare the ingredients
Finely dice the red onion, slice the mushrooms, and cut the bacon into uniform small strips. Having everything prepped before you begin the heat-based cooking is essential for this quick-paced pasta dish.
Tip: Cut the bacon into small, even strips so they crisp up uniformly in the pan. - 2Mix the truffle egg cream
In a bowl, combine the grated Parmesan, three egg yolks, and the black truffle sauce. Add a small splash of water and season with salt and pepper, whisking thoroughly until you have a smooth, well-integrated sauce base.
Tip: Using high-quality Parmesan cheese will significantly enhance the richness and flavor of the sauce. - 3Prepare the pasta
Once the wide pasta noodles are cooked for five minutes, drain them and place them in a bowl. Drizzle a small amount of olive oil over the noodles and toss gently to ensure they are evenly coated and do not stick together.
Tip: Tossing the pasta with oil immediately after draining keeps it loose and ready for the sauce. - 4Crisp the bacon
Spray a small amount of oil into a pan over medium heat. Add the bacon pieces and stir-fry until they are perfectly browned and crispy, releasing their savory fat to serve as a flavor base for the dish.
Tip: Stir-fry until the bacon is golden-brown to ensure a nice texture contrast in the final pasta. - 5Sauté the aromatics and mushrooms
Add the prepared red onions and sliced mushrooms to the pan with the crispy bacon. Continue to stir-fry everything together until the onions are softened and the mushrooms are tender and fragrant.
Tip: Cook the vegetables over medium heat to develop their natural sweetness without burning them. - 6Combine and finish
Add the cooked pasta to the pan with the sautéed bacon and mushrooms. Pour in the truffle egg cream sauce and a splash of pasta water, tossing over very low heat until the sauce thickens into a glossy, velvety coating.
Tip: Adding a little pasta water helps emulsify the sauce, making it creamy and glossy.
