Step 1: Cook pasta

1. In a large pot, cook pasta of your choice according to packaged directions. While cooking, get started on Step 2: Prep veggies and aromats.
2. Once pasta is cooked, drain and set aside. Save some pasta water in a small bowl.

Step 2: Prep veggies and aromats

1. Clean and chop 2 pints of portobello and button mushrooms.
2. Dice 2 cups bacon, slice mushrooms, and slice 1 large white onion to roughly the same size and set aside.
3. Smash 3 cloves of garlic and set aside.

Step 3: Cook bacon

1. In a large pot, add diced bacon over medium heat. Allow to fully cook. Once cooked, remove from pot then set aside, leaving the fond that you created on the bottom of the pot.

Step 4: Cook onions and mushrooms

1. Add sliced onions to the same pot and cook for 2-3 minutes or until onions are slightly caramelized, stirring constantly. Be sure to scrape off the fond while cooking the onions.
2. Once onions are slightly caramelized, add the smashed garlic and sliced mushrooms to the pot. Season with a big pinch of salt and black pepper and cook for about 5 minutes or until mushrooms are cooked, stirring constantly, keeping the heat to medium.

Step 5: Simmer

1. Once cooked, add back bacon to the pot. Add 2 cups heavy cream and 1 cup chicken broth and mix well then bring to a simmer. Bring heat to medium-low and allow sauce to thicken for about 2-4 minutes or until desired consistency.

Step 6: Finish cook

1. Once you reach the consistency you’re looking for, turn off heat, add 2 cups grated parmesan cheese, 1 bunch finely chopped parsley, and juice of 1/2 lemon.
2. Add cooked pasta in the pot, stir to incorporate and enjoy!