Penne Boscaiola

Cook Pete's Penne until al dente in salted boiling water. Drain and set aside.

While the pasta is cooking, heat olive oil in a skillet over medium heat. Add diced bacon to the skillet and sauté until it becomes crispy. Remove the bacon from the pan and set it aside.

In the same skillet, sauté chopped onion until it becomes translucent. Add sliced mushrooms to the skillet and cook until they are tender and slightly browned. Stir in minced garlic and sauté for another minute.

Reduce the heat to low, and pour in the heavy cream. Let it simmer gently for a few minutes to thicken slightly.

Stir in grated parmesan cheese until the sauce is creamy and well combined. Season with salt and black pepper to taste.

Add pasta to the skillet with the creamy mushroom and bacon sauce. Toss the pasta to coat it evenly.

Garnish with chopped parsley, if desired.