Ingredients

3 tbsp. canola oil, divided

2 oz. bacon, cut cross-wise into 1/2” pieces

1 1/2 cups sliced mushrooms

Kosher salt

2 cloves garlic, minced

1 tbsp. fresh rosemary, minced

8 oz. fresh or dried tagliatelle

1/4 cup dry white wine

1/2 cup heavy cream

1/2 cup freshly grated Parmesan, plus more for serving

Instructions

Step 1: In a large, high-sided skillet, heat 2 tablespoons of canola oil over medium-low heat. Add the bacon pieces and cook, stirring occasionally, until crisp, about 5 to 7 minutes. Transfer the bacon to a plate, leaving as much rendered fat in the pan as possible.

Step 2: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Cook until browned, about 5 to 7 minutes, stirring once halfway through. Season with 1/4 teaspoon kosher salt and then transfer the mushrooms to the plate with the bacon. Reserve the skillet for later.

Step 3: Bring a large pot of water to a boil and add 2 tablespoons of salt. Cook the tagliatelle until very al dente, a few minutes less than the package instructions, so it remains chewy. Before draining, reserve at least 1 1/2 cups of the pasta water.

Step 4: Heat the remaining 1 tablespoon of canola oil in the reserved skillet over medium heat. Add the minced garlic and rosemary, stirring until fragrant, about 1 minute. Pour in the white wine and cook until the pan is nearly dry, 2 to 3 minutes.

Step 5: Add the drained pasta, 1 cup of reserved pasta water, heavy cream, and 1/2 teaspoon kosher salt to the skillet. Toss frequently and cook until the pasta is al dente and the sauce has emulsified into a creamy consistency. Add more pasta water if needed to loosen the sauce.

Step 6: Return the bacon and mushrooms to the skillet, remove from heat, and toss in the grated Parmesan until well combined.

Step 7: Serve immediately topped with additional Parmesan cheese.

Tips & Variations

For a smoky twist, use smoked bacon or pancetta instead of regular bacon.

Try adding fresh spinach or peas in the last step for a pop of color and extra nutrients.

If you prefer, substitute tagliatelle with fettuccine or pappardelle for a different pasta texture.

Use a dry white wine that you enjoy drinking, such as Sauvignon Blanc or Pinot Grigio, for best flavor.

FAQs

Can I use dried mushrooms instead of fresh?

Yes, dried mushrooms can work well. Rehydrate them in warm water before cooking and reduce the amount of added liquid in the sauce to maintain the right consistency.

What can I substitute if I don’t have fresh rosemary?

You can use 1/2 teaspoon dried rosemary or substitute with fresh thyme for a different but complementary flavor.