Bacon And Mushroom Fettuccine

• 6 slices bacon, cooked and crumbled
• 1 (9 ounce) package fettuccine
• 1 tablespoon olive oil
• 1 onion, chopped
• 16 ounces baby bella mushrooms, sliced
• 2 garlic cloves, minced
• 3/4 teaspoon salt, divided
• 1/4 cup white wine
• 1 teaspoon fresh thyme, chopped
• 1/2 cup half-and-half
• 1 ounce parmesan cheese, grated or 1/4 cup grated parmesan cheese
• 1/4 cup parsley, chopped

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; saute 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley and bacon. Serve immediately.

bacon, fettuccine, olive oil, onion, bella mushrooms, garlic, salt, white wine, fresh thyme, parmesan cheese, parsley

Taken from www.food.com/recipe/bacon-and-mushroom-fettuccine-509349 (may not work)