# What You Need:
→ Pasta
01 - 12 oz fusilli pasta
→ Meats
02 - 5 oz smoked bacon, diced
→ Vegetables
03 - 1 medium yellow onion, thinly sliced
04 - 9 oz cremini or button mushrooms, sliced
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
→ Dairy
07 - 1/2 cup grated Parmesan cheese
08 - 2 tbsp unsalted butter
→ Pantry
09 - 2 tbsp olive oil
10 - Salt, to taste
11 - Black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add fusilli and cook until al dente. 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 crisp and golden, about 4 to 5 minutes. Remove bacon with a slotted spoon, leaving fat in the skillet.
03 - Add sliced onions to the skillet and sauté for 2 to 3 minutes until softened. Stir in mushrooms and cook for 5 to 6 minutes, stirring occasionally, until tender and lightly browned.
04 - Incorporate minced garlic and cook for 1 minute until fragrant.
05 - Lower heat to low. Return cooked bacon to the skillet. Add drained fusilli, butter, and half of the grated Parmesan. Toss to combine, adding reserved pasta water as necessary to create a silky sauce.
06 - Season with salt and black pepper to taste. Stir in chopped parsley. Serve immediately garnished with remaining Parmesan and extra parsley.
