Creamy noodles with bacon and truffle sauce - L'Italiano Recipe

Creamy noodles with bacon and truffle sauce


Time: 30 minutes

The creamy tagliatelle with bacon and truffle sauce are a first course as simple to prepare as it is tasty and tasty, one of those dishes that comes when you have zero ideas on what to prepare for lunch and rely on what you have in the fridge. I used bacon but alternatively you can use bacon or cooked ham and you can match the pasta format that most like it or have it available. Follow me in the kitchen and prepare the creamy tagliatelle with bacon and truffle sauce with me

Ingredients

  • 500 g & nbsp; Tagliatelle

  • 150 g & nbsp; Bacon & nbsp; (smoked)

  • 50 g & nbsp; Truffle sauce

  • 100 g & nbsp; Fresh spreadable cheese

  • 1/2 & nbsp; onion

  • 1 tablespoon & nbsp; Extra virgin olive oil

  • qb & nbsp; Salt

Made with Summer truffle slices (tuber aestivum vitt.) 30g x 12 pcs

All the products of the brand Bosco d'Oro

Preparation

Put a pan full of water on the fire and while you wait for it to boil, prepare the seasoning. Put a nice large pan on fire, I will have to contain the noodles later, add the oil and when it is hot add the finely chopped onion. Let it sizzle gently for a few minutes, stirring to keep it from burning. When it starts to become transparent, add the diced bacon and brown it well. Add the truffle sauce and a few spoonfuls of water and leave on the fire for a few more minutes after ch & eacute; turn off. Cook the tagliatelle in salted water and drain them two minutes before the cooking time provided on the package, or in any case according to your taste.

Pour the tagliatelle into the sauce pan, add the fresh cream cheese and a little water of cooking the pasta itself and stir everything by jumping over low heat for a few minutes. Serve the & nbsp; creamy noodles with bacon and truffle sauce and & hellip; right away. Enjoy your meal!
If you are on a diet & nbsp; use the quantity & agrave; of pasta included in your diet plan and use ham instead of bacon.


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