Direction

1. Bring a large pot of salted water to a rolling boil. Add fettuccini and cook, stirring occasionally, until al dente, about 12 to 13 minutes, or your preferred doneness. Drain, reserving 1/2 cup pasta water; set aside.
2. Meanwhile, place bacon in a large skillet over medium heat and cook on both sides until brown and crisp, about 5 minutes. Remove bacon to drain on paper towels, leaving fat in skillet. Break into bite-sized pieces when cool enough to handle.
3. Add onion and mushrooms to skillet with bacon fat, stirring occasionally, and saute until lightly caramelized, about 5 minutes. Add garlic, and saute for about 30 seconds to a minute.
4. Cut Brie into small cubes and add to the skillet, stirring to melt and combine. Add enough pasta water to form a smooth sauce, and stir in sun dried tomatoes.
5. Add cooked fettuccini to skillet, toss to combine, and season with salt and pepper. Sprinkle with cooked bacon, garnish with parsley or basil, and serve immediately.