How to make
Boil the water for the pasta and at the same time finely chop the shallots and cut the bacon into strips or cubes.
Heat the olive oil and fry the onion in it, until it softens, then add the bacon and fry, until it aquires a golden color.
Reduce the heat and pour the cream, while stirring so it doesn't burn on the bottom. Add as much salt as you like.
Pour the pasta with a pinch of salt into the already boiled water. Stir for the first minute - that's the secret to it not sticking together, not adding fat. Cook according to the instructions on the package for al dente, but never overcook them.
Add the cooked al dente fusilli in portions with a little of the cooking water to the simmering cream. Grate inside most of the Grana Padano cheese and most of the truffle. Increase the heat and stir, until the sauce thickens and the pasta is well absorbed - no more than 2 minutes.
Serve the dish warm, by grating more of the cheese on top of each serving and garnishing with thin slices of truffle.
Very aromatic fusilli with bacon, cream and truffle! Enjoy your meal!
