Ingredients: Per 4 servings
Cut the bacon into strips large 1 cm and let it fry gently in a teflon pan.
Make them golden and crispy, then put it on paper towel to dry and keep aside.
Clean carefully the black truffle from dirt ground, gently brushing under running water with a toothbrush.
Clean carefully the mushrooms with a brush or a damp cloth, and cut into slices.
Heat the extra virgin olive oil in a large teflon pan and gently fry the chopped shallots.
Add a bit of chopped parsley, then jump the mushrooms over high heat with a pinch of salt and white pepper.
Add the fresh single cream, the black truffles thinly sliced and set aside.
Boil the Penne in slightly salted water, drain al dente and pour them into the pan.
Saute, sprinkle with Parmesan cheese and add on top the crispy bacon, for a nice contrast.