Creamy Mushroom Parmesan Pasta

Directions

1. Bring a large pot of water to a boil then add 1tbsp salt, turn heat down to low and put a lid on it to keep it hot.
2. Add bacon to a large skillet then place over medium heat and let bacon slowly render its fat and brown. Once browned, scoop bacon onto a paper towel lined plate to drain. Remove all but 2 tbsp bacon grease from the skillet.
3. Turn heat under back up to high and bring to a boil then add noodles. Cook, stirring occasionally, until al dente. Pasta should be done at the same time as the cream sauce/skillet portion of the dish, but if it’s done before, scoop out 1 cup of pasta cooking water and reserve then drain pasta and set aside.
4. Meanwhile, turn heat under skillet up to medium-high then add mushrooms and shallot and stir to coat in bacon grease. Let mushrooms sit and sear until they release their liquid, 2-3 minutes, then saute, stirring occasionally, until the liquid has cooked off. Add garlic and thyme then continue sauting until the mushrooms are golden brown and tender, 5 minutes, turning heat down slightly if needed to prevent garlic from burning.
5. Add heavy cream and chicken stock then turn heat up slightly to bring to a simmer. Add parmesan cheese then stir until smooth.
6. Add pasta to the skillet. Stir gently and constantly, adding ¼ cup pasta water at a time to create a smooth and creamy sauce – just keep stirring! When the pasta is tender and the thickened sauce clings to the pasta, it’s done.
7. Turn off the heat then add a drizzle of lemon juice (dish shouldn’t taste lemony – just brightened), the cooked bacon, lots of freshly cracked black pepper, and salt to taste. Scoop into bowls then garnish with more parmesan cheese, if desired, and serve.