Tender fusilli combined with crispy bacon, caramelized onions, and sautéed mushrooms in a light sauce.
# What you'll need:
→ Pasta
01 - 12 oz fusilli
→ Meats
02 - 5 oz bacon, diced
→ Vegetables
03 - 1 large 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 - 1.5 oz Parmesan cheese, grated
08 - 2 tbsp unsalted butter
→ Pantry
09 - 2 tbsp olive oil
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
# Preparation steps:
01 - Bring a large pot of salted water to a boil. Cook fusilli according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced bacon and cook until crisp, about 5 minutes. Remove bacon with a slotted spoon, leaving fat in skillet.
03 - Add sliced onions to the skillet and sauté for 4 to 5 minutes until softened and lightly caramelized.
04 - Add mushrooms and cook 6 to 7 minutes, stirring occasionally, until moisture evaporates and mushrooms begin to brown.
05 - Stir in minced garlic and cook for 1 minute until fragrant.
06 - Return bacon to skillet. Add drained fusilli, unsalted butter, and half of the reserved pasta water. Toss to coat, adding more pasta water to form a light sauce if needed.
07 - Stir in grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.
08 - Serve immediately, garnished with additional Parmesan and parsley as desired.
