There was this one Friday night when I came home starving, with zero plans to cook anything fancy. But then I spotted some bacon and mushrooms sitting in my fridge, and suddenly inspiration hit. Within 30 minutes, I had this savory tagliatelle dinner on the table, fragrant with truffle oil and all the cozy, indulgent vibes you want after a long day.
I’ve made this savory tagliatelle with bacon, mushrooms, and truffle oil recipe so many times now that it’s basically my go-to when I want something impressive but without the fuss. The smoky bacon, earthy mushrooms, and that little drizzle of truffle oil? Game changers. Plus, it’s all done in just five easy steps—perfect for busy weeknights or casual dinners with friends.
Why You’ll Love This Recipe
Okay, I gotta be honest—this savory tagliatelle with bacon, mushrooms, and truffle oil has spoiled me for all other pasta dinners. There are a bunch of reasons I keep coming back to it, but here are the big ones:
- Ready in 30 minutes — Seriously, from start to finish. I’ve whipped this up on nights when I had zero energy after work.
- Flavor-packed comfort food — The combination of smoky bacon and earthy mushrooms with a hint of truffle oil makes every bite feel fancy without the restaurant price tag.
- Minimal ingredients, maximum impact — You probably have all these staples already, and it still feels like a special occasion.
- Versatile and customizable — Want to swap bacon for pancetta or add some greens? Go for it. This recipe plays well with your preferences.
Honestly, every time I make this savory tagliatelle with bacon, mushrooms, and truffle oil, it feels like a little celebration of simple ingredients done really well. It’s the kind of pasta dinner that makes you want to linger over the table and savor every bite.
What Ingredients You’ll Need
Here’s what I love about this ingredient list: it’s straightforward, and most of it is probably sitting in your pantry or fridge right now. Also, I break down what each ingredient does, because knowing the ‘why’ makes cooking way more fun.
- Tagliatelle pasta (12 oz / 340g) — Fresh or dried works, but fresh cooks faster and has a silkier texture. I usually grab dried for convenience.
- Bacon (6 oz / 170g) — Thick-cut is my favorite here for that perfect crispiness. The smoky flavor is the backbone of this dish.
- Cremini or button mushrooms (8 oz / 225g) — I like cremini for their deeper flavor, but button mushrooms are perfectly fine too. Slice them about ¼ inch thick.
- Garlic cloves (3 medium) — Minced finely. Garlic and mushrooms are best friends, trust me.
- Shallot (1 medium) — Finely chopped, adds a subtle sweetness and depth.
- Olive oil (2 tbsp) — Use good quality extra virgin for sautéing the shallots and mushrooms.
- Heavy cream (½ cup / 120ml) — Adds richness and balances the saltiness from the bacon.
- Parmesan cheese (½ cup / 50g, freshly grated) — Because pasta without cheese is just sad.
- Truffle oil (1-2 tsp) — The secret weapon. A little goes a long way, so start small and adjust to your taste. I prefer white truffle oil for its delicate aroma.
- Fresh parsley (2 tbsp, chopped) — For brightness and color.
- Salt and freshly ground black pepper — To taste. Remember, bacon and Parmesan add salt, so go easy at first.
A quick note: I’ve tried this with turkey bacon for a leaner option, but the flavor isn’t quite as smoky. And if you can’t find truffle oil, a few drops of mushroom-infused oil or a sprinkle of porcini powder can add an earthy twist.
Equipment Needed
You really don’t need a fancy kitchen to nail this savory tagliatelle with bacon, mushrooms, and truffle oil. Here’s what I usually pull out:
- Large pot — For boiling the pasta. I use the biggest one I have so the pasta doesn’t stick.
- Large skillet or frying pan — A sturdy, wide pan helps cook the bacon and mushrooms evenly without crowding.
- Colander — To drain the pasta. I sometimes reserve a cup of pasta water to loosen the sauce if needed.
- Wooden spoon or silicone spatula — For stirring. I’m obsessed with my silicone spatula because it doesn’t scratch pans and scrapes every last bit.
- Measuring spoons and cups — Because eyeballing truffle oil is a slippery slope.
- Cheese grater — Fresh Parmesan makes all the difference, so grate it yourself if you can.
Pro tip: If you have a kitchen scale, weighing the pasta and bacon ensures consistency, but it’s not a must. I’ve made this recipe countless times just by eyeballing.
How to Make It: Step-by-Step
- Cook the pasta (8-10 minutes)
Bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to package instructions until al dente (usually 8-10 minutes for dried pasta). Stir occasionally to keep it from sticking. - Cook the bacon (5-7 minutes)
While the pasta is cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy and golden, about 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan. - Sauté the mushrooms and aromatics (6-8 minutes)
Add olive oil to the bacon fat in the skillet, then toss in the shallots and garlic. Cook until fragrant and softened, about 1-2 minutes. Add the sliced mushrooms, sprinkle with a pinch of salt, and cook, stirring occasionally, until the mushrooms release their moisture and turn golden brown—about 5-6 minutes. - Make the sauce (3-4 minutes)
Lower the heat to medium-low. Pour in the heavy cream and stir to combine with the mushrooms and bacon fat. Let it simmer gently for 2-3 minutes until slightly thickened. Stir in the crispy bacon bits and half of the Parmesan cheese. Season with black pepper (start with ½ teaspoon) and taste before adding salt. - Toss pasta with sauce and finish (2 minutes)
Drain the pasta, reserving about ½ cup of the pasta water. Add the pasta directly to the skillet with the sauce. Toss everything together, adding a splash of reserved pasta water if the sauce feels too thick. Drizzle the truffle oil evenly and sprinkle with the remaining Parmesan and chopped parsley. Give it one last gentle toss and serve immediately.
Quick note: The aroma of truffle oil hits you right as you toss everything together. It’s that little luxury that makes this pasta dinner feel like a treat every single time.
My Best Tips & Techniques
Alright, here’s where I spill all the secrets I’ve picked up after making this savory tagliatelle with bacon, mushrooms, and truffle oil way too many times:
- Don’t skip the bacon fat: It’s liquid gold here. Cooking the mushrooms in the bacon fat adds a smoky depth you just can’t fake with oil alone.
- Use room temperature cream: Cold cream straight from the fridge can seize up when added to the hot pan. Let it sit out for 10 minutes before using.
- Be gentle with the truffle oil: It’s potent stuff. Start with 1 teaspoon, then add more if you want. Too much can overpower the other flavors.
- Reserve pasta water: It’s magic for loosening thick sauces without watering down flavor.
- Don’t overcook the pasta: Al dente is the goal because it will cook a little more when you toss it in the sauce.
- Fresh Parmesan > pre-grated: Hands down. The flavor and texture make a noticeable difference.
- Cook mushrooms low and slow: Rushing them over high heat leads to soggy mushrooms. Patience yields caramelized, umami-packed bites.
Real talk: The first time I tried this, I dumped the truffle oil in all at once. The kitchen smelled like a perfume counter, and the dish was way too intense. Lesson learned!
Ways to Mix It Up
Once you’ve nailed this basic savory tagliatelle with bacon, mushrooms, and truffle oil, it’s fun to play around. Here are some of my favorite twists:
- Add fresh thyme or rosemary — A teaspoon or two of fresh herbs adds a lovely fragrant note that pairs beautifully with the mushrooms.
- Swap bacon for pancetta or guanciale — If you want an Italian vibe, these work perfectly and offer a slightly different flavor profile.
- Throw in some baby spinach or arugula — Stir in a handful at the end for a pop of color and a fresh bite.
- Make it vegetarian — Skip the bacon and add smoked paprika to the mushrooms for that smoky punch. Use olive oil instead of bacon fat.
- Use a different pasta shape — Fettuccine, pappardelle, or even rigatoni work well if you don’t have tagliatelle on hand.
- Try a splash of white wine — Deglaze the pan with ¼ cup before adding cream for extra complexity.
Honestly, this recipe is like a canvas. Once you’ve got the basics down, you can make it your own without stress.
Serving Ideas & Storage
This savory tagliatelle with bacon, mushrooms, and truffle oil is fantastic served straight from the pan, ideally with a little extra grated Parmesan on top. I usually pair it with a crisp green salad and a glass of chilled white wine—because why not?
Leftovers? They keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce. Microwave works in a pinch, but you might lose some of the silky texture.
Want to freeze it? I don’t recommend freezing pasta mixed with cream-based sauces because the texture can get weird. Instead, freeze the cooked bacon and mushrooms separately and cook fresh pasta when you want to eat.
Pro tip: When serving for guests, a sprinkle of finely chopped parsley or a few shavings of fresh Parmesan instantly ups the presentation.
Nutritional Info & Health Benefits
| Per Serving (approx.) | Amount |
|---|---|
| Calories | 520 |
| Protein | 22g |
| Carbohydrates | 56g |
| Fat | 22g |
| Fiber | 3g |
Now, I’m no nutritionist, but here’s why this pasta dinner feels like a solid choice: the bacon and Parmesan add a good amount of protein to keep you fuller longer, while the mushrooms bring fiber and important minerals like selenium. The truffle oil is all about flavor, so you use just a little. Plus, with fresh ingredients and no weird preservatives, this feels like a wholesome indulgence rather than just a quick fix.
Final Thoughts
So that’s my savory tagliatelle with bacon, mushrooms, and truffle oil in five easy steps! I know I’ve rambled on, but when a recipe hits this perfect balance of easy, flavorful, and a little fancy, I just can’t help myself.
This has become my go-to pasta dinner for everything from casual weeknights to impressing friends without breaking a sweat. I hope you love it as much as I do—and that it finds a special place in your dinner rotation.
Don’t be shy—make it your own! Try the variations, swap ingredients based on what’s in your kitchen, and add your favorite mix-ins. And hey, if you make it, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram. There’s nothing better than seeing your versions and swapping tips.
Happy cooking, and may your kitchen smell like heaven tonight!
FAQs
Q: Can I use a different type of pasta?
A: Absolutely! While tagliatelle is perfect for this sauce, fettuccine, pappardelle, or even penne work great too. Just adjust cooking times accordingly.
Q: What if I don’t have truffle oil?
A: No worries! You can skip it or use a mushroom-infused oil or a tiny sprinkle of porcini mushroom powder for an earthy flavor. The dish is still delicious without it.
Q: Can I make this vegetarian?
A: Yes! Just skip the bacon and add smoked paprika or liquid smoke to the mushrooms for that smoky feel. Use olive oil instead of bacon fat when sautéing.
Q: How do I know when the pasta is al dente?
A: Taste it a minute or two before the package says it’s done. It should be tender but still have a slight bite in the center. Perfect for tossing in the sauce so it doesn’t get mushy.
Q: Can I prepare this ahead of time?
A: You can prep the bacon and mushrooms in advance and store them in the fridge for up to 2 days. Cook the pasta fresh when you’re ready to eat, then toss everything together with the sauce and truffle oil.
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Savory Tagliatelle with Bacon Mushrooms and Truffle Oil
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A flavorful and easy pasta dinner featuring smoky bacon, earthy mushrooms, and a drizzle of truffle oil, ready in just 30 minutes.
Ingredients
- 12 oz (340g) tagliatelle pasta (fresh or dried)
- 6 oz (170g) thick-cut bacon, chopped
- 8 oz (225g) cremini or button mushrooms, sliced ¼ inch thick
- 3 medium garlic cloves, minced
- 1 medium shallot, finely chopped
- 2 tbsp extra virgin olive oil
- ½ cup (120ml) heavy cream
- ½ cup (50g) freshly grated Parmesan cheese
- 1–2 tsp white truffle oil
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to package instructions until al dente (usually 8-10 minutes for dried pasta). Stir occasionally to keep it from sticking.
- While the pasta is cooking, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy and golden, about 5-7 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Add olive oil to the bacon fat in the skillet, then toss in the shallots and garlic. Cook until fragrant and softened, about 1-2 minutes. Add the sliced mushrooms, sprinkle with a pinch of salt, and cook, stirring occasionally, until the mushrooms release their moisture and turn golden brown—about 5-6 minutes.
- Lower the heat to medium-low. Pour in the heavy cream and stir to combine with the mushrooms and bacon fat. Let it simmer gently for 2-3 minutes until slightly thickened. Stir in the crispy bacon bits and half of the Parmesan cheese. Season with black pepper (start with ½ teaspoon) and taste before adding salt.
- Drain the pasta, reserving about ½ cup of the pasta water. Add the pasta directly to the skillet with the sauce. Toss everything together, adding a splash of reserved pasta water if the sauce feels too thick. Drizzle the truffle oil evenly and sprinkle with the remaining Parmesan and chopped parsley. Give it one last gentle toss and serve immediately.
Notes
[‘Don’t skip the bacon fat; it adds smoky depth to the mushrooms.’, ‘Use room temperature cream to avoid seizing when added to the pan.’, ‘Start with 1 teaspoon of truffle oil and adjust to taste to avoid overpowering the dish.’, ‘Reserve pasta water to loosen the sauce if needed.’, ‘Cook pasta al dente as it will cook slightly more when tossed in the sauce.’, ‘Freshly grated Parmesan cheese makes a noticeable difference in flavor and texture.’, ‘Cook mushrooms low and slow for caramelized, umami-packed bites.’, ‘For a leaner option, turkey bacon can be used but flavor will be less smoky.’, ‘If truffle oil is unavailable, mushroom-infused oil or porcini powder can be used as substitutes.’, ‘Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of water or cream.’, ‘Freezing pasta with cream-based sauce is not recommended; freeze bacon and mushrooms separately.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 520
- Fat: 22
- Carbohydrates: 56
- Fiber: 3
- Protein: 22
Keywords: tagliatelle, bacon, mushrooms, truffle oil, pasta dinner, easy pasta recipe, comfort food
