A delightful pasta dish combining the rich flavors of bacon, mushrooms, and a creamy garlic sauce.
Cook the penne pasta in a pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
In a large skillet, cook the chopped smoked bacon over medium heat until crispy. Remove and set aside.
Cook the bacon evenly by stirring occasionally to prevent burning.
Drain excess bacon fat, leaving about 2 tablespoons in the skillet.
Use a paper towel to carefully absorb excess fat if needed.
Add the button mushrooms, fresh garlic, and crushed red pepper flakes to the skillet. Sauté until the mushrooms are tender.
Avoid overcrowding the skillet to ensure the mushrooms cook evenly.
Lower the heat and stir in the heavy whipping cream and grated Parmesan cheese. Mix until the cheese melts and the sauce thickens.
Stir continuously to prevent the cream from curdling.
Combine the cooked pasta, crispy bacon, and chopped green onions with the sauce. Stir until heated through.
Add a splash of reserved pasta water if the sauce is too thick.
Season with salt and black pepper to taste. Serve hot and enjoy!
Taste the dish before adding salt, as the bacon and Parmesan are already salty.
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