1 stick + 2 tbsp. butter (I use salted)
2 tbsp. minced garlic (I use pre-minced, very easy to find, use, and store!)
2 or 3 finely chopped scallions
1 tbsp. Italian seasoning
1 (1 lb.) pkg. bacon, chopped (you can substitute veggie bacon, or omit for a veg-friendly meal)
1 or 2 portobello mushroom caps, chopped
2 tbsp. all-purpose flour
1 1/2 cups light cream or Half & Half
1 1/4 cups milk (I use 2%)
1/2 to 1 cup shredded Parmesan or other Italian grating cheese (+ extra for garnish)
1 (1 lb.) pkg. whole grain pasta*
1 (15 oz.) can fire-roasted diced tomatoes with garlic
salt and pepper, to taste

Prepare pasta according to package directions. Return to pot and cover to retain heat.

Combine the first six ingredients in a medium saucepan over medium low heat. Stir frequently to avoid burning garlic. You want the bacon to be slightly crisped and the scallions to be softened.

Sprinkle in flour and continue to cook for at least five minutes, stirring occasionally.

Slowly add cream and milk to your saucepan, stirring well to incorporate. Once mixture starts to simmer, add Parmesan cheese by small handfuls. Stir between each addition so the cheese melts evenly throughout. Since the sauce will thicken fairly quickly, you don't want to leave your pan. Once heated through and cheese is melted, remove from heat.

Add entire can of diced tomatoes, juice and all, over pasta. Toss gently (this warms the tomatoes - you don't want them cooked as they'll get too mushy!)

Pour the sauce over the pasta and toss gently to coat. Top with additional shredded Parmesan cheese, if desired.

Submitted by: Vampire Alice