Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly. Reserve approximately 1/2 cup of the pasta water and set aside.
Meanwhile, fry the bacon in a large frying pan; remove to paper towels to drain. When cool enough to handle, brake into bite-size pieces; set aside.
In the same frying pan with the bacon fat over medium heat, saute the mushrooms until nicely brown. Add garlic and saute approximately 1 minute more until fragrant. Pour in chicken stock (or wine), stir and scrape bottom of pan to loosen any browned bits. Cook until the liquid is reduced by almost half.
Reduce heat to low and add the half and half cream. Stir and allow to simmer until thickened. Add green onions, thyme leaves, and parsley leaves; cook approximately 1 minute. Add the grated Parmesan cheese, stirring gently, until the cheese is incorporated with the sauce. Remove from heat.
Place the cooked pasta into a large bowl. Add 1/2 the cheese sauce and using tongs, toss well. You may need to add some pasta water at this point, approximately 1/2 cup of water if the pasta sauce is too thick. Add the remaining cheese sauce, bacon pieces, and toss well.
To serve, place pasta onto individual serving plates, sprinkle with parmesan cheese, and garnish with more parsley. Serve with a fresh green salad and some garlic bread.
Makes 4 to 6 servings.
* Use a variety of mushrooms for an interesting twist.
** May substitute 1 cup dry white wine. Also learn how easy it is to make homemade chicken stock/broth.
*** May substitute 1/2 cream and 1/2 milk.
Herb Pasta with Mushrooms and Bacon Recipe: https://whatscookingamerica.net/karencalanchini/herbpasta-mushroomsbacon.htm