A delightful pasta dish featuring a creamy mushroom and bacon sauce, perfect for a comforting meal.
Heat a large frying pan over medium heat and add the bacon, cooking until crispy.
For extra crispiness, cook the bacon in batches and drain excess fat.
Add the garlic to the pan and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the mushrooms and cook until they release their moisture and turn golden brown.
Stir occasionally to ensure even cooking and browning.
Pour in the cream, stirring to combine, and bring to a gentle simmer.
Lower the heat to prevent the cream from curdling.
Season the sauce with salt and pepper to taste.
Taste the sauce before adding salt as the bacon may already be salty.
Stir in the parsley and Parmesan cheese until well combined.
Save some parsley and Parmesan for garnish.
Cook the fettuccine in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Combine the cooked pasta with the sauce, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta hot, garnished with extra Parmesan and parsley.
Serve immediately to enjoy the dish at its best.
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