Bacon and Mushroom Pasta

Ingredients

• 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

Preparation

1. 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. 2. Add onion to drippings in pan; sauté 3 minutes. Add mushrooms and garlic; sauté 4 minutes. Add tomatoes and next 4 ingredients; bring to a boil, reduce heat, and simmer 5 minutes.
3. 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.