6 to 8 slices bacon, cut up
2 (4.5 oz.) jars whole mushrooms, drained
1/2 lb. pkg. uncooked mostaccioli or penne
3/4 c. half and half
1/3 c. butter
2 tsp. parsley flakes
1/2 tsp. salt
1 small garlic clove, minced
6 to 8 drops hot sauce
1/3 c. grated Parmesan cheese
1/4 c. sliced green onions

Cook bacon until crisp. Remove from pan and set aside. Add mushrooms to bacon grease and cook until golden. Set aside. Prepare mostaccioli; drain. In same pan, combine half and half, butter, parsley, salt, garlic and hot sauce. Heat just until butter melts, stirring frequently. Combine bacon, mushrooms, hot mostaccioli, half and half mixture and cheese. Toss to coat and garnish with onions.

Makes 4 servings. I add the onions to the mushrooms and brown those, too. Then I garnish with the bacon; otherwise, the bacon gets soggy and we rather it be crispy. Then I always add more Parmesan cheese on my plate! Yummy!