Creamy Mushroom Pasta

Bring a large stock pot of salted water to a boil. Boil pasta according to the package directions until al dente. Drain pasta. Reserve 2 cups of the pasta water.
While the pasta is cooking, in a large heavy bottomed pot (like a Dutch oven), add the bacon and cook over medium heat until crispy, about 5 minutes. Using a slotted spoon, scoop out the bacon pieces and set aside. If there's a lot of grease from the bacon, use a spoon to scoop out all but 2 tablespoons of bacon grease.
Add the onion to the hot bacon grease and sauté for 3 minutes. Turn the heat to medium-low, add the mushrooms and sauté for 5 minutes.
Pour the wine into the pot and use a wooden spoon to scrape the bottom of the pot making sure to get all the bits and pieces off the bottom. Add the butter, garlic, thyme, oregano, salt and pepper. Continue to sauté for 1 minute.
Turn the heat back up to to medium and add the cream. Bring to a simmer, stirring often to keep the cream from burning. Once the cream starts to thicken, about 5 to 7 minutes, remove from the heat and stir in the 4 tablespoons of parmesan cheese.
If the noodles have stuck together, pour 2 cups of reserved pasta water over them. Using tongs to gently toss and loosen the fettuccine. Do not rinse the pasta! You want to keep the starch on the noodles to help keep the sauce thick.
Add the pasta in with the mushroom cream sauce. Gently toss everything together and top with the crispy bacon, more grated parmesan, and some fresh chopped parsley. Serve immediately.

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