Creamy Mushroom and Bacon Pasta

Get your prep before you start cooking. Thinly slice the mushrooms, mince the garlic and chop the parsley.
Bring a large pot with salted water to a boil, add spaghetti and cook until al dente according the package instructions. Drain, reserving ½ cup cooking water.
While the pasta is cooking, heat a large skillet over medium-high. Add bacon and cook until crispy and golden brown. Transfer to a plate layered with a paper towel. Try to leave 1 tbsp bacon grease in the skillet.
Add mushrooms, cook until they release their moisture and start to brown. Add oil if the skillet is too dry. Add garlic and cook for 1 minute. Stir in salt, pepper, paprika and Italian seasoning. Deglaze with white wine, while stirring with a wooden spoon to dissolve the browned bits on the bottom of the skillet. Simmer for 2 minutes.
Reduce heat to medium low and add flour, stir until incorporated. Add milk and stir until combined. Pour in cream and then stir in Parmesan. Bring to a simmer and let it bubble for 2 minutes.
Toss in spaghetti, bacon and parsley. Add a generous splash of the pasta cooking water and toss until glossy. Add more cooking water, if needed. Finish off with black pepper and some extra parsley on top. Serve immediately. Enjoy!