Comforting fusilli with crispy bacon, sautéed onions, and mushrooms in a rich, savory sauce.
# What You Need:
→ Pasta
01 - 14 oz fusilli pasta
→ Meats
02 - 5 oz smoked bacon, diced
→ Vegetables
03 - 1 large yellow onion, thinly sliced
04 - 9 oz cremini mushrooms, sliced
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Sauces & Seasonings
07 - 2 tablespoons olive oil
08 - 3 tablespoons dry white wine (optional)
09 - Sea salt, to taste
10 - Freshly ground black pepper, to taste
11 - Grated Parmesan cheese, for serving (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook fusilli until al dente according to package directions. Reserve ½ cup pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add diced bacon and cook until golden and crisp, about 4 to 5 minutes.
03 - Add sliced onions to the skillet and sauté for 3 to 4 minutes until softened and translucent.
04 - Stir in sliced mushrooms and continue cooking for 5 to 6 minutes until they release moisture and begin to brown.
05 - Incorporate minced garlic and cook for 1 minute until fragrant.
06 - Pour in white wine if using, stirring to loosen browned bits. Allow to reduce for 1 to 2 minutes.
07 - Add the drained fusilli and reserved pasta water to the skillet. Toss over medium heat for 2 to 3 minutes to coat pasta evenly.
08 - Season with salt and freshly ground black pepper. Stir in chopped parsley and cook briefly to blend flavors.
09 - Transfer to plates and garnish with extra parsley and grated Parmesan cheese if desired. Serve immediately.
