Campanelli with Mushroom, Bacon, and Parmesan

4 ounces Campanelli pasta
4 pieces thick bacon
2 cloves garlic, minced
6 ounces mushrooms, sliced

2 Melissa's organic shallots, minced
1/2 cup heavy cream
1/2 cup freshly grated Parmesan
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon oregano
1/8 teaspoon thyme
A glimmer of freshly grated nutmeg*

Bring a large pot of water to a boil, add 1/2 tablespoon salt. Cook pasta according to package directions, about 10 minutes to al dente; drain, reserving 1/2 cup pasta water; set aside.

While pasta is cooking, rough chop bacon and cook over medium heat in a 10-inch sauté pan until crispy, about eight minutes. With a slotted spoon remove bacon to a plate. Drain all but 2 tablespoons bacon grease.

To the pan in which you cooked bacon, add garlic and shallots and cook, stirring occasionally, until shallots are soft. Add mushrooms and cook, stirring, another 3 to 4 minutes until mushrooms are tender. Return bacon to the pan.

Reduce heat to medium-low and pour in heavy cream, stirring continuously. Slowly add Parmesan, salt, pepper, oregano, thyme, and nutmeg, stirring all the while. Allow to simmer 2 to 3 minutes until it reaches desired thickness. If the sauce needs thinning, stir in reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add pasta and stir to coat. Serve immediately.

This makes two main course or four starter course servings.

 

*There is, of course, no official measurement called "glimmer." Considering a single grating of nutmeg to be just that.

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