Bacon and Mushroom Pasta

Ingredients

• 8 ounce pre baby portobello mushrooms fresh
• 1 tablespoon balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced with roasted garlic, undrained canned
• 9 ounce fettuccine barilla fresh
• 3  garlic cloves minced
• 1 medium onion halved lengthwise thinly sliced
• 1.5 tablespoons oregano fresh chopped
• 0.3 cup parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 4 slices center-cut bacon 

Equipment

• frying pan

Directions

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