Creamy Bacon & Mushroom Fettuccini

4 slices bacon, cut into ½” pieces

4 ounces fresh mushrooms, sliced

1 Melissa's shallot, minced

4 ounces fettuccine, uncooked

4 ounces cream cheese, cubed

1/3 cup whole milk

¼ teaspoon garlic powder

½ teaspoon dried basil leaves

¼ cup freshly chopped parsley

Cook bacon until crisp; drain. Add mushrooms and shallots to the skillet, cook and stir about four minutes. Stir in reserved bacon. Set aside.

Meanwhile, cook fettuccine as directed on package in large saucepan; drain. Return fettuccine to saucepan. Stir in cream cheese, milk, garlic powder, basil, and fresh parsley. Cook and stir over medium/low heat until cream cheese melts. Toss bacon mixture with fettuccine mixture. Serve immediately.

Makes two main dish servings.