Bacon, Mushroom & Truffle Cream Pasta

Ingredients

75g salted butter

4 x rashers smoked bacon (chopped)

2 x finely diced shallots

3 x finely diced cloves garlic

50 – 80g mild Gorgonzola

1/2 x tub button mushrooms (quartered)

1/2 x tub chestnut mushrooms (finely sliced)

50ml double cream

1 x tsp truffle purée – bought at Borough Market in London (£14 for 50g, or £24 for 90g) – or I’ve found something similar you can purchase on Amazon – link at bottom of recipe

1 x tsp white parmesan ‘cream’ (can be substituted for 50 – 100g fresh parmesan), however you can find this jar or similar in T K Maxx home section

150g pasta … maybe… I always cook too much LOL

truffle puree and parmesan cream

Method

1. Add butter and shallots to pan of medium heat and allow to cook until you start seeing some caramelisation on the shallots (can take up to 10mins)

2. Add pasta to salted boiling water and cook as per packet instruction for al dente (as it will soften further when you toss through hot sauce)

3. Add the garlic and cook off for another few minutes, but not too long as garlic burns quite easily

4. Add gorgonzola into the pan, take the pan off the heat and allow it to melt, taste and add more if you want later if you want – dependant on your preferences

5. Reduce heat and place pan back on job. Add in mixed mushrooms and toss in mixture to ensure they’re fully coated (add a dash of water if needed, although the mushrooms release water when cooking I usually do this) until they’re softened and size has reduced significantly

6. Add double cream and teaspoons of truffle purée & white parmesan ‘cream’ (or fresh parmesan)

7. Increase to medium heat again and allow to reduce down until it’s reached desired consistency

8. When this has reduced, sieve water off cooked pasta (retaining some of the water to add into the sauce if required) and add to the sauce – toss until it coats all of the pasta

9. If you feel it needs some more moisture, add a dash of the water you cooked your pasta in

Please tag me in photos, stories etc. if you make it 🙂

Enjoy ! Lx

Links to Truffle Purée (or similar):

Most similar, although slightly expensive:

https://www.amazon.co.uk/dp/B004MB3ESS/ref=sspa_dk_detail_2?psc=1&pd_rd_i=B004MB3ESS&pd_rd_w=cbRIK&pf_rd_p=8e5be0e3-b258-4b06-8b6e-695b24f935a4&pd_rd_wg=CfgLJ&pf_rd_r=3HGJ7P9M57G86HKEXKTP&pd_rd_r=f43b4e56-0cfc-11e9-a0e7-b779efb91800

Similar enough, but more affordable:

https://www.amazon.co.uk/truffle-magnatum-Italian-specialty-Truffles/dp/B0746J7ZF6/ref=pd_sbs_325_2?_encoding=UTF8&pd_rd_i=B0746J7ZF6&pd_rd_r=f9d63e13-0cfc-11e9-9526-c700fc7563af&pd_rd_w=5wfOr&pd_rd_wg=pc2a3&pf_rd_p=18edf98b-139a-41ee-bb40-d725dd59d1d3&pf_rd_r=P8M99WJ5Y76BGJEJ2C3X&psc=1&refRID=P8M99WJ5Y76BGJEJ2C3X

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