Tagliatelle with Bacon and Mushrooms

Step 1

In a large, high-sided skillet, heat 2 tablespoons oil over medium-low heat. Add bacon and cook, stirring occasionally, until crisp, about 5-7 minutes. Transfer to a plate, leaving as much fat in the pan as possible.

Step 2

Increase heat to medium-high and add mushrooms. Cook until browned, about 5 to 7 minutes, stirring once halfway through. Season with ¼ teaspoon salt, and transfer to the plate with the bacon. Reserve the skillet.

Step 3

Bring a large pot of water to a boil and add 2 tablespoons salt. Add tagliatelle and cook until very al dente, a few minutes shorter than the time indicated on the package. (It should be very chewy.) Reserve at least 1 ½ cups of the pasta water before draining.

Step 4

Heat remaining tablespoon oil in the reserved skillet over medium heat. Add garlic and rosemary, stirring until fragrant, about 1 minute. Add wine and cook until the pan is almost dry, 2 to 3 minutes. Add the pasta, 1 cup pasta water, cream, and ½ teaspoon salt and cook, tossing frequently, until pasta is cooked to al dente and the cream and cooking liquid have emulsified into a creamy sauce. (Add more pasta water if necessary.)

Step 5

Add bacon and mushrooms, remove skillet from the heat and toss in Parmesan.

Step 6

Top with additional Parmesan to serve.