Woodsy Mushroom Pasta

Terrific, after work, almost meatless, meal. Omit the bacon and it's vegetarian. Omit the bacon, butter and Parmesan and it's vegan. Add a little cream or 1/2 & 1/2 to make it richer. An easy to play with recipe. I especially love the pine nuts in this and usually add more.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1⁄2 lb spaghetti
• 1  tablespoon olive oil
• 2  slices bacon, chopped
• 3  garlic cloves, minced
• 1⁄2 lb  fresh shiitake mushrooms or 1⁄2 lb white button mushrooms, stemmed and sliced
• 2  tablespoons butter
• 1⁄3 cup  chopped parsley
• 1⁄4 cup pine nuts, toasted
• 1⁄2 teaspoon  truffle oil (optional)
• 1⁄4 cup  grated parmesan cheese

Directions

1. Cook spaghetti to al dente per package instructions, in salted water.
2. While spaghetti is cooking, heat oil in a skillet over medium heat; add bacon.
3. Cook, stirring often, until golden and crisp, about 4 minutes.
4. Add garlic; cook, stirring, 1 minute.
5. Add mushrooms; cook, stirring occasionally, until softened, about 4 minutes.
6. Drain pasta, reserving 1 cup of the pasta water; transfer pasta to a large bowl.
7. Pour enough of the pasta water into the mushroom mixture to make a sauce; cook, stirring, to dislodge any flavorful browned bits from the pan, about 1 minute.
8. Stir in the butter.
9. Add mushroom mixture to the pasta; toss.
10. Sprinkle with parsley and pine nuts.
11. Drizzle truffle oil over the pasta; toss.
12. Pass the grated cheese at the table.