Creamy Parmesan Spaghetti with Bacon and Mushrooms

Cook the spaghetti according to package instructions in salted water. Drain and set aside, reserving about 1/2 cup of pasta water.

Prepare the Bacon and Mushrooms:

In a large skillet, cook the chopped bacon over medium heat until crispy (about 5–7 minutes). Remove bacon and set aside, leaving the rendered bacon fat in the pan.

Add the olive oil to the skillet with the bacon fat, then sauté the sliced mushrooms over medium-high heat until tender and slightly browned (about 5 minutes).

Add the minced garlic and sauté for an additional 30 seconds, until fragrant.

Make the Creamy Sauce:

Lower the heat to medium, and pour in the heavy cream. Stir, letting it simmer for a few minutes until it thickens slightly.

Add the grated Parmesan cheese, salt, and pepper. Stir until the cheese melts into the sauce, creating a creamy consistency.

Combine Pasta and Sauce:

Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

Add Bacon:

Stir the crispy bacon pieces back into the pasta, ensuring they’re well distributed.

Serve and Garnish:

Serve immediately, garnished with fresh parsley or basil for an extra burst of color and flavor.

Serving and Storage Tips:

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