Tender fusilli combined with smoky bacon, onions, and mushrooms for a quick, flavorful main dish.
# 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 button mushrooms, sliced
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped
→ Dairy
07 - 1/4 cup grated Parmesan cheese (optional)
08 - 2 tbsp unsalted butter
→ Pantry
09 - 2 tbsp olive oil
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook fusilli until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
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 the pan.
03 - Add sliced onions to the skillet and sauté 3–4 minutes until softened. Add mushrooms and continue cooking 5–6 minutes, stirring occasionally, until mushrooms brown and liquid evaporates.
04 - Stir in minced garlic and cook 1 minute until aromatic.
05 - Return bacon to skillet. Add drained fusilli and toss to combine. Stir in butter, half the parsley, and reserved pasta water to form a light sauce, coating pasta evenly. Add more pasta water if necessary.
06 - Season with salt and freshly ground black pepper to taste. Remove from heat and mix in Parmesan cheese if using. Serve immediately garnished with remaining parsley and extra Parmesan.
