A savory fusilli blend with crispy bacon, sautéed onions, mushrooms, and Parmesan—a satisfying meal.
# Components:
→ Pasta
01 - 12 oz fusilli pasta
→ Proteins
02 - 5 oz smoked bacon, diced
→ Vegetables
03 - 1 large yellow onion, thinly sliced
04 - 9 oz cremini or button mushrooms, sliced
05 - 2 cloves garlic, minced
→ Dairy
06 - 1/4 cup heavy cream
07 - 1/4 cup grated Parmesan cheese, plus extra for serving
→ Pantry & Seasonings
08 - 2 tbsp olive oil
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - 2 tbsp chopped fresh parsley (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook fusilli until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain and set pasta aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced bacon and cook until golden and crisp, about 5 minutes. Remove bacon with a slotted spoon and leave fat in the pan.
03 - Add sliced onions to the skillet and sauté for 3 to 4 minutes until softened. Add mushrooms and cook for an additional 5 minutes until browned and liquid evaporates.
04 - Stir in the minced garlic and cook for 1 minute, stirring frequently.
05 - Return bacon to the skillet. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
06 - Add cooked fusilli to the skillet and toss to coat evenly. Season with salt and freshly ground black pepper to taste.
07 - Serve immediately, garnished with extra Parmesan and chopped parsley if desired.
