Truffle and Bacon Spaghetti with Creamy Mushrooms and Spinach Sauce

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1/2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Chop butter into small cubes to soften. Using a microplane grater (or the finest side of a box grater), grate half the black truffle into the butter and mix together. Dice bacon.

In a frying pan over a medium high heat add a drizzle of olive oil and bacon. Cook for 4 minutes. Add mushrooms and garlic to pan and cook for 5 minutes. Add truffle butter and toss mushrooms and bacon in melting butter. Add spinach and pasta and toss for 2 minutes or until spinach has wilted and the pasta has warmed through.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring and gently tossing constantly with tongs, until cheese is melted. Season to taste with salt and pepper. Thin sauce with remaining pasta water, 1 tbsp at a time, if necessary.

Divide pasta between serving bowls. Using a microplane grater, grate remaining truffle. Scatter grated truffle and remaining parmesan over pasta. Enjoy!

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1/2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Chop butter into small cubes to soften. Using a microplane grater (or the finest side of a box grater), grate half the black truffle into the butter and mix together. Dice bacon.

In a frying pan over a medium high heat add a drizzle of olive oil and bacon. Cook for 4 minutes. Add mushrooms and garlic to pan and cook for 5 minutes. Add truffle butter and toss mushrooms and bacon in melting butter. Add spinach and pasta and toss for 2 minutes or until spinach has wilted and the pasta has warmed through.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring and gently tossing constantly with tongs, until cheese is melted. Season to taste with salt and pepper. Thin sauce with remaining pasta water, 1 tbsp at a time, if necessary.

Divide pasta between serving bowls. Using a microplane grater, grate remaining truffle. Scatter grated truffle and remaining parmesan over pasta. Enjoy!

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1/2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Chop butter into small cubes to soften. Using a microplane grater (or the finest side of a box grater), grate half the black truffle into the butter and mix together. Dice bacon.

In a frying pan over a medium high heat add a drizzle of olive oil and bacon. Cook for 4 minutes. Add mushrooms and garlic to pan and cook for 5 minutes. Add truffle butter and toss mushrooms and bacon in melting butter. Add spinach and pasta and toss for 2 minutes or until spinach has wilted and the pasta has warmed through.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring and gently tossing constantly with tongs, until cheese is melted. Season to taste with salt and pepper. Thin sauce with remaining pasta water, 1 tbsp at a time, if necessary.

Divide pasta between serving bowls. Using a microplane grater, grate remaining truffle. Scatter grated truffle and remaining parmesan over pasta. Enjoy!

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1/2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Chop butter into small cubes to soften. Using a microplane grater (or the finest side of a box grater), grate half the black truffle into the butter and mix together. Dice bacon.

In a frying pan over a medium high heat add a drizzle of olive oil and bacon. Cook for 4 minutes. Add mushrooms and garlic to pan and cook for 5 minutes. Add truffle butter and toss mushrooms and bacon in melting butter. Add spinach and pasta and toss for 2 minutes or until spinach has wilted and the pasta has warmed through.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring and gently tossing constantly with tongs, until cheese is melted. Season to taste with salt and pepper. Thin sauce with remaining pasta water, 1 tbsp at a time, if necessary.

Divide pasta between serving bowls. Using a microplane grater, grate remaining truffle. Scatter grated truffle and remaining parmesan over pasta. Enjoy!

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1/2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Chop butter into small cubes to soften. Using a microplane grater (or the finest side of a box grater), grate half the black truffle into the butter and mix together. Dice bacon.

In a frying pan over a medium high heat add a drizzle of olive oil and bacon. Cook for 4 minutes. Add mushrooms and garlic to pan and cook for 5 minutes. Add truffle butter and toss mushrooms and bacon in melting butter. Add spinach and pasta and toss for 2 minutes or until spinach has wilted and the pasta has warmed through.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring and gently tossing constantly with tongs, until cheese is melted. Season to taste with salt and pepper. Thin sauce with remaining pasta water, 1 tbsp at a time, if necessary.

Divide pasta between serving bowls. Using a microplane grater, grate remaining truffle. Scatter grated truffle and remaining parmesan over pasta. Enjoy!

Bring a pot of salted water to the boil and add the spaghetti. Cook for 10 minutes. The spaghetti should be a little underdone at this stage. Reserve 1/2 cup of pasta water to thin the sauce in step 4 if necessary. Drain the pasta and set aside.

Slice mushrooms. Peel and mince garlic. Chop butter into small cubes to soften. Using a microplane grater (or the finest side of a box grater), grate half the black truffle into the butter and mix together. Dice bacon.

In a frying pan over a medium high heat add a drizzle of olive oil and bacon. Cook for 4 minutes. Add mushrooms and garlic to pan and cook for 5 minutes. Add truffle butter and toss mushrooms and bacon in melting butter. Add spinach and pasta and toss for 2 minutes or until spinach has wilted and the pasta has warmed through.

To the pan, add stock cream and half the parmesan (crumbling the parmesan will help it melt), stirring and gently tossing constantly with tongs, until cheese is melted. Season to taste with salt and pepper. Thin sauce with remaining pasta water, 1 tbsp at a time, if necessary.

Divide pasta between serving bowls. Using a microplane grater, grate remaining truffle. Scatter grated truffle and remaining parmesan over pasta. Enjoy!