Tagliatelle with Bacon and Mushrooms

Ingredients:

• 12 oz tagliatelle (fresh or dried)

• 6 oz bacon or pancetta, diced

• 10 oz mushrooms (cremini, button, or mixed wild), sliced

• 2 tbsp olive oil (or butter)

• 2 cloves garlic, minced

• 1 small onion or 2 shallots, finely chopped

• ½ cup dry white wine (optional, but adds depth)

• 1 cup heavy cream (or use half-and-half for lighter)

• ½ cup grated Parmesan (plus extra for serving)

• 2 tbsp fresh parsley, chopped

• Salt and freshly ground black pepper, to taste

Instructions:

1. Cook pasta: Bring a large pot of salted water to boil. Cook tagliatelle until al dente, reserving ½ cup pasta water before draining.

2. Cook bacon: In a large skillet, heat olive oil over medium heat. Add bacon/pancetta and cook until crispy. Remove and set aside, leaving some fat in the pan.

3. Sauté mushrooms & aromatics: Add mushrooms to the skillet, cooking until browned and softened, about 5–7 minutes. Stir in onion/shallots and cook 3 minutes more. Add garlic and cook 1 minute.

4. Deglaze: Pour in the white wine, scraping up any browned bits. Let it simmer until reduced by half.

5. Make the sauce: Reduce heat to low. Stir in cream, Parmesan, and reserved bacon. Let simmer 2–3 minutes until slightly thickened. Season with salt and black pepper.

6. Toss with pasta: Add cooked tagliatelle to the skillet, tossing gently to coat. If needed, add a splash of reserved pasta water for a silky sauce.

7. Finish & serve: Sprinkle with parsley, more Parmesan, and freshly cracked pepper. Serve hot.