Spaghetti with bacon and truffle cream

Simple but a little bit fancy is how I’d describe last Sunday’s dinner. A hint of truffle oil adds the fancy element to what’s pretty much a carbonara but it’s so simple to make. So simple in fact, I didn’t take pics of the process. Ok that and it was Sunday night and I was tired and starving.

Spaghetti with bacon and white truffle cream

Simply cook the pasta according to packet instructions. In a fry pan, while the pasta is cooking, cook the bacon pieces and mix the rest of the ingredients together in a bowl. When the pasta is nearly cooked, transfer it and about half a cup of the pasta water to the bacon pan (off the heat) and stir it around then add the sauce and stir until the pasta is all coated. Season to taste. Sprinkle the warm pasta with grated parmesan to serve. You have to love a recipe that’s only three lines long.

Quick and fancy pasta dinner


Spaghetti with white truffle oil and bacon

Spaghetti with white truffle oil and bacon

Yield: 2


  • 200g (7oz)dry spaghetti
  • salt, to taste
  • 1 egg
  • 3 tbsp light cream
  • 3 tbsp grated parmesan
  • a few drops of white truffle oil
  • freshly ground white pepper
  • 3 rind-free rashers of bacon, diced
  • a little extra grated parmesan to serve


  1. Cook the pasta to almost aldente.
  2. While the pasta is cooking, heat a fry pan and cook the bacon.
  3. Mix the cream, cheese, egg and pepper together.
  4. Turn off the heat on the bacon and add the cooked spaghetti along with about 1/2 of a cup of the cooking water to the bacon. Stir it around then add the cream mixture and stir it until the pasta is coated.
  5. Add a little salt or extra parmesan to taste.
  6. Serve piping hot.

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