Truffle Pasta Sauce with Crispy Pancetta

Recipe by Isabel Regehr

Ingredients

Serving 4

• 2 cups of milk (I used coconut milk but any kind would work)
• 2 C fresh shredded Parmesan
• 2 tsp TJ’s truffle powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 8 oz of baby portobello mushrooms
• 4 oz diced pancetta
• dried or fresh parsley to garnish
• optional: 1 tsp tapioca flour or cornstarch

Instructions

1. In a medium saucepan, bring milk to a low simmer.
2. Add in cheese and whisk. Add in truffle powder, garlic, and pepper. Turn heat down to low.
3. Optional: for thicker sauce add 1 tsp tapioca flour (or cornstarch) and mix into the sauce.
4. Remove sauce from heat. Let sit for a few minutes (this helps the sauce thicken)
5. Heat a frying pan over medium heat and add pancetta. Cook until crisp. Add in mushrooms and sautée.
6. Add mushrooms and pancetta to truffle sauce.
7. Cook your favorite pasta and then mix into the sauce.
8. Garnish with more Parmesan & parsley & ENJOY!