# Components:
→ Pasta
01 - 12 oz fusilli
→ Meats
02 - 5 oz diced bacon
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 9 oz sliced mushrooms
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped (optional)
→ Dairy
07 - 1/4 cup grated Parmesan cheese, plus extra for serving
→ Pantry
08 - 2 tbsp olive oil
09 - Salt and freshly ground black pepper, to taste
# Method:
01 - Bring a large pot of salted water to a boil. Add fusilli and cook until al dente according to package instructions. Reserve 1/2 cup pasta water and drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add diced bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon, leaving fat in the pan, and set aside.
03 - Add chopped onion to the skillet and sauté until translucent, about 3 minutes. Stir in mushrooms and cook until browned and tender, approximately 5 minutes.
04 - Incorporate minced garlic and cook for 1 minute until fragrant.
05 - Return crispy bacon to the skillet. Add drained fusilli and toss thoroughly to combine. If the mixture appears dry, add a splash of the reserved pasta water.
06 - Stir in grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste. Serve immediately, topped with additional Parmesan if desired.
