Bacon And Mushroom Pasta

• 4 center-cut bacon slices
• 1 medium onion, halved lengthwise and thinly sliced crosswise
• 1 (8-ounce) package presliced fresh baby portobello mushrooms
• 3 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes with roasted garlic, undrained
• 1 1/2 tablespoons chopped fresh oregano
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 (9-ounce) package fresh fettuccine
• 1/4 cup grated fresh Parmesan cheese

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon, and set aside.
2. Add onion to drippings in pan; saute 3 minutes. Add mushrooms and garlic; saute 4 minutes. Add tomatoes and next 4 ingredients; bring to a boil, reduce heat, and simmer 5 minutes.
3. While vegetable mixture simmers, cook fettuccine according to package directions, omitting salt and fat. Drain and add fettuccine to vegetable mixture; toss well. Sprinkle pasta and vegetables with crumbled bacon and Parmesan cheese.

center, onion, fresh baby portobello mushrooms, garlic, tomatoes, fresh oregano, balsamic vinegar, freshly ground black pepper, salt, fresh fettuccine, parmesan cheese

Taken from www.myrecipes.com/recipe/bacon-mushroom-pasta (may not work)