Creamy Bacon Mushroom Pasta

1.	Cook pasta according to package instructions Before draining, reserve 1 cup of the pasta water and set aside. If pasta finishes before sauce, toss in a little olive oil to keep it from sticking.
2.	Heat a large nonstick skillet over medium heat. Add the sliced mushrooms and saute until they have released all of their water and the pan is dry. Remove mushrooms and set aside.
3.	Add the bacon to the pan and allow to render its fat and start to become crisp. Remove bacon from pan but leave the fat.
4.	Add the sliced onion and cook until soft, about 5 minutes.
5.	Add the mushrooms back to the pan and cook for 2-3 minutes.
6.	Add the garlic and cook for 4-5 minutes, or until mushrooms and onions are browned.
7.	Add the wine, scrape up any browned bits on the bottom of the pan. Allow the wine to cook and reduce for 2-3 minutes. (The alcohol needs to cook out so that the cream doesn't curdle).
8.	Pour in the half and half, stir and allow sauce to start to thicken. Add the fresh thyme.
9.	Add the bacon back to the sauce, then add the Parmesan cheese, stir to combine and allow cheese to melt into sauce.
10.	Taste the sauce and season with salt and pepper if desired.
11.	Combine the pasta with the sauce. If sauce is too thick, slowly add a little bit of the pasta water and toss to combine until sauce is desired consistency ( I usually only use up to 1/4 cup of the pasta water).

	8 ounces linguine can also use fettuccine or spaghetti
	2 slices thick cut bacon diced
	8 ounces crimini mushrooms sliced
	1/2 sweet onion sliced
	1/2 cup white wine or chicken broth
	1/2 cup Half and Half
	3-4 garlic cloves minced
	1/4 cup fresh grated Parmesan cheese
	1 tablespoon fresh thyme
	salt and pepper to taste