2 Tbsp Extra Virgin Olive Oil
6 pieces of pancetta (bacon will do in a pinch), chopped
8 – 10 small Portobello mushrooms, sliced
1 package Tagliatelle (or Linguine or other ribbon-like pasta)
2/3 Cup heavy cream
4 Tbsp Truffled Parmesan Seasoning Blend
Olive oil, sea salt, and ground black pepper to taste
Start a stock pot of salted water to boil over high heat on the stove. Add tagliatelle and cook according to the package directions.
Meanwhile, pour olive oil into a large, heavy sauté pan, and warm over medium heat. (If using bacon, cook it in this pan to render some fat (drain extra if fat seems excessive). Remove bacon from pan to a plate lined with paper towels.) Sauté the sliced mushrooms in the skillet, about 5 minutes. If using chopped pancetta, add to the pan after the mushrooms are done sautéeing, and brown lightly (about another 3 minutes). Set aside.
When pasta is cooked al dente, drain the water – making sure to reserve one cup of the cooking liquid. Don’t rinse the pasta before adding the hot noodles the pancetta-portobello pan. Add the cream and Truffled Parmesan Seasoning to the mixture, and toss gently to coat. If additional liquid is needed to fully coat the pasta with sauce, use a little of the reserved pasta water. If necessary, use a wooden spoon or spatula to loosen the delicious crusty bits of pancetta from the bottom of the sauté pan.
Transfer pasta to individual plates, or put into a large serving bowl and serve at the table with tongs. Put out olive oil, salt and pepper on the table to allow folks to season to taste.