Pasta with Sun-Dried Tomato Cream Sauce

In a large frying pan, cook bacon until lightly browned and mostly crisp. Remove to a plate lined with paper towel using a slotted spoon. Pour off the majority of the bacon grease, leaving just enough in the pan to coat the bottom with a very thin layer. Add onion, garlic, and mushrooms to the frying pan and sauté until onions are tender and beginning to caramelize, about 7-10 minutes.

While this is cooking, bring a pot of salted water to a boil and add pasta.

Once onions have begun to caramelize, add salt, pepper, tomatoes, cream, and milk to the frying pan and reduce heat to low. Simmer for 3-5 minutes to thicken sauce slightly, then remove from heat.

When pasta is done, scoop out about 1 cup of pasta water and set aside. Drain pasta and return to pot. Pour sauce and grated cheese over pasta and mix well, adding pasta water a little at a time to achieve desired consistency.

Sprinkle with additional Parmesan cheese and fresh parsley.

Adapted from Epicurious.