Ingredients

• 8 ounces fettuccini , or other pasta
• 4 slices bacon
• 1 onion
• 4 ounces sliced mushrooms
• 2 teaspoons minced garlic
• 1 1 , 8 ounce
• 0.33 cups sun-dried tomatoes
• salt and freshly ground black pepper to taste
• chopped fresh parsley or fresh basil

Instructions

1. 1 Bring a large pot of salted water to a rolling boil. Add fettuccini and cook, stirring occasionally, until al dente, about 12 to 13 minutes, or your preferred doneness. Drain, reserving 1/2 cup pasta water; set aside.
2. 2 Meanwhile, place bacon in a large skillet over medium heat and cook on both sides until brown and crisp, about 5 minutes. Remove bacon to drain on paper towels, leaving fat in skillet. Break into bite-sized pieces when cool enough to handle.
3. 3 Add onion and mushrooms to skillet with bacon fat, stirring occasionally, and saute until lightly caramelized, about 5 minutes. Add garlic, and saute for about 30 seconds to a minute.
4. 4 Cut Brie into small cubes and add to the skillet, stirring to melt and combine. Add enough pasta water to form a smooth sauce, and stir in sun dried tomatoes.
5. 5 Add cooked fettuccini to skillet, toss to combine, and season with salt and pepper. Sprinkle with cooked bacon, garnish with parsley or basil, and serve immediately.

Nutrition per serving