# What You'll Need:
→ Pasta
01 - 12 oz fusilli pasta
→ Meats
02 - 5 oz smoked bacon, diced
→ Vegetables
03 - 1 large yellow onion, thinly sliced
04 - 9 oz cremini or white mushrooms, cleaned and sliced
05 - 2 cloves garlic, minced
→ Dairy
06 - 2 tbsp unsalted butter
07 - 1/4 cup grated Parmesan cheese, plus extra for serving
→ Pantry & Seasoning
08 - 2 tbsp olive oil
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - 2 tbsp fresh parsley, chopped (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook fusilli until al dente according to package directions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - Heat olive oil and butter in a large skillet over medium heat. Add diced bacon and cook until golden and crisp, about 4 minutes.
03 - Add thinly sliced onions to the skillet and cook until softened and translucent, approximately 3 minutes.
04 - Stir in sliced mushrooms and cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
05 - Add drained fusilli to the skillet along with reserved pasta water. Toss thoroughly, scraping up any browned bits from the pan.
06 - Stir in grated Parmesan cheese. Season with salt and freshly ground black pepper. Cook for an additional 1 to 2 minutes until the pasta is well coated and glossy.
07 - Plate hot pasta and garnish with chopped fresh parsley and additional Parmesan if desired.
