Cravings on a Dreary, Rainy Day

There was a typhoon and didn't even know it was signal no.2 already.  So, I drove to the office but came home after a few hours when I realized that 1) no one came to the office except one and 2) I might get stranded if I stay until 6pm.  

So, I came home unexpectedly to a dark house (no electricity) and no lunch set on the table.  Ok, no biggie.  I just have to whip up something that's using ingredients already in the house in 15 mins or less.  

Then I remembered my little piece of heaven in a bottle, my forgotten white truffle oil. Everything seems to taste better with a drop, really. What can I say, its culinary magic.

So, I started cooking the pasta and while this was boiling in the pot, I began making my version of Alfredo sauce. In less than 15 minutes, both pasta and sauce were ready.  I added a few pieces of Spanish sardines and a sprinkle of parmesan cheese on top and once again, I was in truffle heaven :)

While still waiting for the electricity to come back and nothing to do but wait for the weather to improve, I styled and shot this using two plates.  Which do you think looked better?  :)

Spanish Sardine Spaghetti in White Truffle Sauce

Approximately 5 pieces Spanish sardines in oil (you can keep it whole or break it into chunks)

200 g spaghetti, cooked as directed

8 cloves of garlic, pounded 

3 slices of bacon, cut 1 inch thick

1 Tbsp of butter

4 pieces of fresh shitake mushrooms(leftovers from last weekend), sliced into slivers

1 Nestle All Purpose cream

1 Nestle heavy cream can

1/4 c water

1/4 tsp of white or black pepper

1 pc of laurel leaf

1/8 tsp of nutmeg

iodized salt to taste

Parmesan cheese, grated 

1/4 tsp white truffle oil (I used Sabatino Tartufi)

1. Cook bacon until crisp. Lower the heat then add the butter and garlic.  Fry till fragrant.

2. Add in the shitake and saute for about 2 minutes.

3. Add both creams, 1/4 c water and the rest of the ingredients except parmesan and truffle oil.  Cook until thickened, about 5 minutes.  Remove from fire.  Add drops of truffle oil.

4. To assemble, top some of the cooked spaghetti with the pasta sauce and spanish sardines.  To finish, generously sprinkle with parmesan.

Enjoy!