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Fettuccine with Mushrooms and Bacon

Serves 4 to 6

I absolutely love this Italian-inspired recipe for pasta with mushrooms. For something so simple, it packs a lot of flavor. Although I usually serve it as a main dish with a salad on the side, it makes a delicious side dish. Use any type or combination of mushrooms you prefer. A little bacon goes a long way in adding flavor so, to keep the dish lighter, and I use the lesser amount called for. If you are a big bacon fan, use one-half cup, which is what I used originally. For a vegetarian version, omit the bacon entirely and add a few more mushrooms. You will still have a quick, easy and delicious dish. This recipe can be made in any amount needed.


Heat the olive oil in a large sauté pan over medium-high heat. Add the bacon and sauté until browned. Add the mushrooms to the pan and sauté until browned, about 7 minutes. Add the garlic, oregano, thyme, salt and pepper and sauté about 2 additional minutes.

Meanwhile, cook the pasta according to package directions for al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the sauce. Stir in the reserved pasta water and mix well to combine. Let stand for about 2 minutes to allow the pasta to absorb the flavors. Serve, passing the grated cheese separately.