Ingredients

3 tbsp. canola oil, divided

2 oz. bacon, cut cross-wise into ½” 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 oil over medium-low heat. Add the bacon and cook, stirring occasionally, until crisp, about 5-7 minutes. Transfer the bacon to a plate, leaving as much fat in the pan as possible.

Step 2: Increase the heat to medium-high and add the mushrooms. Cook until browned, about 5 to 7 minutes, stirring once halfway through. Season with ¼ teaspoon salt, then transfer mushrooms to the plate with the bacon. Reserve the skillet.

Step 3: Bring a large pot of water to a boil and add 2 tablespoons of salt. Add the tagliatelle and cook until very al dente, a few minutes shorter than the package indicates. It should be chewy. Reserve at least 1 ½ cups of pasta water before draining the pasta.

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

Step 5: Add the cooked pasta, 1 cup of reserved pasta water, heavy cream, and ½ teaspoon salt. Cook while tossing frequently until the pasta is al dente and the cream and cooking liquid form a creamy sauce. Add more pasta water if needed.

Step 6: Return the bacon and mushrooms to the skillet, remove from the heat, and toss in the Parmesan cheese.

Step 7: Serve topped with additional grated Parmesan to your liking.

Tips & Variations

Use pancetta instead of bacon for a slightly different flavor that’s equally delicious.

If fresh rosemary isn’t available, substitute with 1 teaspoon dried rosemary or 1 tablespoon fresh thyme.

For a lighter option, replace heavy cream with half-and-half, but the sauce will be less rich.

Reserve pasta water carefully—it helps create a silky sauce that clings to the pasta beautifully.

FAQs

Can I use other types of pasta for this recipe?

Yes, while tagliatelle is traditional, you can substitute fettuccine, pappardelle, or even linguine for similar results. Just adjust cooking times accordingly.

Is it okay to skip the white wine?

Yes, if you prefer not to use wine, substitute it with extra pasta water or a splash of chicken broth. The wine adds brightness, but the dish will still be tasty without it.