Penne with bacon, mushrooms and black truffle
11.5 oz Penne
7 oz fresh Porcini mushrooms
5.2 oz speck
10 tsp fresh cream
0.75 oz black truffle
1 oz shallot
2 tbsp extra virgin olive oil
1.5 oz Parmigiano Reggiano cheese
1 oz parsley, chopped
Cut the speck in strips less than 1/2 inch long and gently sauté in a non-stick pan on medium heat or in the oven at 80°C/176°F for at least half hour. When crunchy, lay the speck strips on absorbent paper and set aside.
Remove soil residue from the black truffle, brush gently using a small damp brush. Clean with care also the Porcini mushrooms using a brush and a damp cloth then cut in slices.
In a large non-stick pan, heat up some extra virgin olive oil and sauté the chopped shallot. Add some parsley, then raise the heat and sauté the Porcini mushrooms, adjust salt and pepper to taste.
Add the fresh cream and some of the black truffle thinly sliced and set aside.
Boil the Penne in abundant lightly salted water, drain when al dente and pour in the pan.
Blend thoroughly and remove from the heat, then dust with grated Parmigiano Reggiano. Serve right away and garnish with the remaining truffle cut in slivers and the crispy speck, for a delightful contrast.