Truffle Linguine with Bacon, Portobello Mushrooms

What you will need:

8 strips of bacon, chopped

24 oz baby portobello mushrooms sliced

2 shallots, diced

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

salt

fresh ground pepper

Cook pasta in salted water until al dente.

Cook chopped bacon over medium heat until crispy and set aside. Leave several tablespoons of bacon fat coating the pan. Add minced shallots for 2 minutes. Turn down heat to medium, add sliced portobello mushrooms with salt and pepper, and cook until browned.

Drain cooked pasta and reserve 1 cup of pasta water. Do not rinse your pasta.

When mushrooms are browned and shallots are translucent turn heat to low. Add bacon, hot pasta, truffle oil, heavy cream, and grated parmesan to the pan. Gently toss to coat.