Linguine with Creamy Mushroom Bacon Sauce

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions for al dente, which should be about 8 to 10 minutes.

While the pasta is cooking: Heat a large skillet over medium-high heat. Add the bacon and cook until browned. Remove bacon from pan with a slotted spoon and set aside. Add the shallots and garlic to the pan with the bacon grease. Cook until soft, about 2 minutes.

Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes.

Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced.

Remove the pan from the heat. Add the mascarpone cheese. Stir until melted.

Drain the pasta and transfer it into a large serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta. Garnish with the fresh parsley . Serve immediately.