Fusilli with Bacon, Onions, and Mushrooms

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.