Bacon And Mushroom Fettuccine - cooking recipe

Ingredients

6 slices bacon, cooked and crumbled
1 (9 ounce) package fettuccine
1 tablespoon olive oil
1 onion, chopped
16 ounces baby bella mushrooms, sliced
2 garlic cloves, minced
3/4 teaspoon salt, divided
1/4 cup white wine
1 teaspoon fresh thyme, chopped
1/2 cup half-and-half
1 ounce parmesan cheese, grated or 1/4 cup grated parmesan cheese
1/4 cup parsley, chopped

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain.
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; saute 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley and bacon. Serve immediately.