Black Truffle Cream Mushroom & Bacon Pasta
Elevate your dinner with this luxurious yet simple black truffle cream pasta. Silky spaghetti is tossed with rendered bacon, earthy mushrooms, and a rich truffle cream sauce for a restaurant-quality meal at home.
Often a favorite order at high-end Western restaurants, black truffle pasta brings an unmistakable earthy luxury to the table. This homemade version proves that achieving that decadent, silky cream sauce—perfumed with real truffle paste, savory bacon, and fresh mushrooms—is surprisingly fast and simple in your own kitchen. It looks and tastes like a dish that took hours, but comes together in the time it takes to boil the spaghetti.
Ingredients
- 100 g shiitake mushrooms
- 100 g white button mushrooms
- 12 white onion
- 150 g bacon
- 200 g spaghetti
- 30 ml white wine
- 200 ml light cream
- 1 tbsp black truffle paste
- to taste sea salt
- to taste black pepper
- 1 handful fresh green parsley
Instructions
- 1Slice the shiitake mushrooms
Begin by cleaning and slicing the fresh shiitake mushrooms into even pieces. A consistent thickness helps them cook evenly and absorb the rich cream sauce later.
Tip: Wipe mushrooms with a damp paper towel instead of washing them to prevent them from absorbing too much water. - 2Slice the white button mushrooms
Next, prepare the white button mushrooms by slicing them to a similar thickness as the shiitake. Combining two types of mushrooms adds depth and varied texture to the dish.
Tip: Keep the mushroom slices relatively thick so they retain a pleasant bite after being sautéed. - 3Dice the onion
Peel and finely dice the white onion. The onion serves as an aromatic base for the sauce, melting into the cream and truffle flavors to provide a subtle, sweet background note.
Tip: Ensure the dice is very fine so the onion blends smoothly into the creamy sauce without leaving large, crunchy pieces. - 4Cut the bacon
Stack the strips of raw bacon and cut them into smaller, bite-sized pieces. The bacon will be rendered down later to provide a savory, smoky fat base for cooking the vegetables.
Tip: Cut the bacon while it is still cold from the fridge; it will hold its shape better and be much easier to slice cleanly. - 5Salt the pasta water
Bring a large pot of water to a vigorous boil and generously sprinkle in salt. Properly salting the water is crucial, as this is the only opportunity to season the pasta itself before it is combined with the rich sauce.
Tip: The water should taste noticeably salty, almost like the sea. This ensures the pasta is flavorful inside and out. - 6Boil the pasta
Once the salted water reaches a rolling boil, add the dry spaghetti. Push it gently down as the bottom softens so it is fully submerged. Cook the pasta according to package instructions.
Tip: Cook the pasta about 1 minute less than the package directs, as it will finish cooking directly in the sauce. - 7Fry the bacon
Place the cut bacon pieces into a cold or slightly heated black skillet. Stir-fry over medium heat to slowly render out the fat until the bacon edges begin to brown and crisp up. The rendered fat will serve as a flavorful base for the rest of the ingredients.
Tip: Starting the bacon in a cooler pan allows the fat to render slowly without burning the meat. - 8Add the diced onions
Once the bacon has rendered its fat, pour the finely diced onions directly into the skillet. Sauté the mixture together until the onions soften, become translucent, and absorb the savory bacon flavors.
Tip: The moisture from the onions will help deglaze any browned bacon bits from the bottom of the pan. - 9Stir in the mushrooms
Add the sliced shiitake and white button mushrooms into the pan with the bacon and onions. Continue to stir-fry until the mushrooms soften, release their moisture, and begin to brown slightly.
Tip: Avoid salting the mushrooms immediately upon adding them; wait until they have browned so they do not release their water too quickly and steam. - 10Deglaze with white wine
Pour a splash of white wine into the skillet. Stir the mixture well and let it simmer for a minute or two to allow the alcohol to cook off, leaving behind a subtle, acidic depth that balances the richness of the dish.
Tip: If you prefer not to use alcohol, a small splash of chicken broth with a squeeze of lemon juice makes a great substitute. - 11Add the cream base
Pour the light cream into the pan to form the rich base of your pasta sauce. Lower the heat immediately, letting the mixture simmer gently so the flavors meld together and the sauce slightly thickens without separating.
Tip: Keep the heat low after adding the cream to prevent the dairy from curdling or separating. - 12Season the cream sauce
Once the light cream has been poured over the sauteed mushrooms and bacon, season the mixture with freshly cracked black pepper and a touch of sea salt. Stir gently to incorporate the seasonings into the bubbling sauce.
Tip: Be cautious with the salt at this stage, as the bacon already provides a salty, savory foundation to the dish. - 13Add the black truffle paste
Scoop a generous spoonful of black truffle paste from the jar and stir it directly into the simmering cream sauce. The rich, earthy aroma of the truffle will immediately release and infuse the entire dish with its signature flavor.
Tip: Truffle paste can vary in intensity; start with a moderate amount and add more according to your personal preference. - 14Combine pasta and sauce
Using tongs, transfer the freshly boiled spaghetti directly from the pot into the pan with the truffle cream sauce. It is perfectly fine if some of the starchy pasta water transfers over, as it will help bind and thicken the final sauce.
Tip: Cook the spaghetti until it is just al dente so it can finish cooking in the hot cream sauce without becoming overly soft. - 15Garnish with fresh parsley
Sprinkle finely chopped fresh green parsley over the pasta and sauce. The vibrant herbs provide a pop of color and a light, fresh contrast that cuts through the richness of the truffle and cream.
Tip: Always add fresh herbs like parsley right at the end of the cooking process to preserve their bright color and delicate flavor. - 16Toss and coat evenly
Use your tongs to thoroughly toss the pasta, ensuring every single strand is evenly coated with the rich truffle cream sauce, mushrooms, and savory bacon pieces. Serve immediately while it is still hot and creamy.
Tip: If the sauce appears too thick after tossing, add a small splash of reserved hot pasta water to loosen it to a silky consistency.
