A creamy truffle pasta with crispy bacon and aromatic fresh herbs - you'll love how quick and easy it is to whip up!

INGREDIENTS:
300g pasta of your choice (linguine, fettuccine, or penne work well)
200g bacon, diced
2 tablespoons Black Truffle Olive Oil
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley and chives, finely chopped, for topping

METHOD:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

2. Cook the Bacon: In a large skillet over medium heat, cook the diced bacon until crispy and browned. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain excess grease. Leave about 1 tablespoon of bacon fat in the skillet.

3. Prepare the Sauce: In the same skillet with the reserved bacon fat, add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and Black Truffle Olive Oil, stirring to combine. Bring the mixture to a simmer.

4. Add Parmesan Cheese: Once the cream mixture is simmering, gradually add the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce has thickened slightly. Season with salt and pepper to taste.

5. Combine with Pasta: Add the cooked pasta to the skillet with the creamy truffle sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.

6. Add Bacon: Gently fold in the cooked bacon pieces, ensuring they are evenly distributed throughout the pasta.

7. Serve: Transfer the creamy truffle pasta with bacon to serving plates or bowls. Sprinkle with finely chopped fresh parsley and chives for a burst of colour and flavour.

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