Spaghetti with Bacon, Mushrooms, & Herbs

This dish is kind of a liar.

Oh sure, it drew my attention because it has bacon in it.  Uh, hello!  Everything is better with bacon.  Plus I wanted to play around more with mushrooms and my herb garden is exploding so making this was really no-brainer.

I was expecting a simple dish.  An easy, humble plate of pasta to serve my kids after a long day of playing and running around.

Easy? Yes.  Humble? HA!!  Since when is rich, flavorful, worthy-of-having-company-over yumminess ever humble??

Spaghetti with Bacon, Mushrooms, & Herbs
Recipe adapted from Food Network Magazine
Prep time: 10 minutes   Cook time: 20 minutes

3-6 slices thick-cut bacon, cut into 1/2-inch pieces [NOTE: if you use 6 slices, drain off some of the bacon grease before adding the onion]
1 large onion, finely chopped
3 cloves garlic, minced
Pinch of red pepper flakes
1 tsp salt
3 tbsp tomato paste
12 ounces mushrooms, sliced [NOTE: I used cremini mushrooms because I like their beefy flavor]
2-4 tbsp red wine
1 cup pasta cooking water, divided
12 ounces spaghetti
2 tbsp butter
1/4-1/2 cup chopped fresh herbs [NOTE: I used basil, parsley, and a little oregano]
Grated parmesan cheese, for topping (optional)

1.  Bring a large pot of salted water to a boil. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until it begins to brown, about 5 minutes. Add the onion, garlic, red pepper flakes and salt and cook, stirring occasionally, until the onion is soft, about 5 minutes.

The onions and garlic just MELTED into the sauce.

2.  Add the tomato paste and cook, stirring, until the mixture is brick red, about 3 minutes. Add the mushrooms and cook until they begin to brown, about 3-5 minutes.

I love that deep red color

3.  When the water boils, add the pasta and cook until al dente, about 6 minutes. After a couple minutes, scoop out a cup of the pasta water.

4.  Splosh the wine into the skillet with the bacon and mushrooms and let the alcohol cook off a minute.  Add about 3/4 cup of the pasta water to the skillet with the sauce; stir and bring to a low simmer over medium heat.

Let it thicken a minute or two while you drain the pasta.

4.  Make sure you have about 1/4 cup pasta water left, then drain the pasta and add to the skillet along with the butter and herbs. Cook, tossing, until the pasta absorbs some of the sauce, 1 to 2 minutes. Add the reserved pasta water to loosen, if needed. Divide among bowls and top with cheese.

My goal was about 2 tbsp parsley, 3ish tbsp basil, and a little bit of oregano.

This dish is rich. It's flavorful. It is so gloriously decadent.  I almost felt guilty that it turned out so well, tasted so fancy and fabulous, yet easily came together in under 30 minutes.  I love when supper comes together so beautifully AND quickly!