Meanwhile, in a large skillet, add bacon starting cold. Season with black pepper and cook on low heat until golden.
3 ½ oz Bacon, Black Pepper
Wash and slice the mushrooms. Once the bacon is browned, increase the heat and add the mushrooms to the skillet. Cook until the liquid from the mushrooms evaporates and they start to brown.
6 oz Mushrooms
When the water boils, add salt and the pasta, cooking it 2 minutes less than the package recommends.
7 oz Pasta, Salt
Reduce the heat under the skillet and stir in the cream with the mushrooms and bacon.
½ cup Light Cream (20%)
Drain the pasta, reserving some pasta water, and add it to the skillet with the sauce. Pour in a ladle of pasta water to enhance the sauce's flavor and texture.
Stir occasionally, letting the pasta finish cooking in the sauce until it reaches al dente. Add more water if needed to achieve a creamy consistency.
Garnish with finely chopped herbs if desired and serve hot for the best experience.
Quick Note
I highly recommend reading the entire recipe to find more tips and notes about this recipe. Read Full Recipe ⇑
Notes
If you want it thicker, let it simmer a bit longer before tossing the pasta in. Thinner? Just add a bit of the pasta water until it's perfect.
A splash of white wine with the mushrooms before adding cream does wonders for the flavor—it's like a little acidity to cut through the creaminess.
I go for cremini or baby bella mushrooms for that earthy taste, but honestly, any mushroom does the trick.
Lastly, a non-stick pan makes everything easier, but if you're using something else, just watch your heat to keep things from sticking.