1. In a large skillet, heat 2 tablespoon of canola oil over medium-low heat. Add the bacon and cook, stirring occasionally, until crisp, about 5-7 minutes. Transfer the cooked bacon to a plate, reserving the bacon fat in the pan.

2. Increase the heat to medium-high and add the mushrooms to the same skillet. Cook the mushrooms until they’re nicely browned, about 5-7 minutes. Season with a pinch of salt, then transfer the mushrooms to the plate with the bacon.

3. Bring a large pot of salted water to a boil. Add the tagliatelle and cook until it’s just shy of being fully cooked, about 1 minute less than the package instructions. Reserve 1 1/2 cup of the pasta cooking water before draining the tagliatelle.

4. Heat the remaining 1 tablespoon of canola oil in the skillet over medium heat. Add the minced garlic and fresh rosemary, and cook until fragrant, about 1 minute.

5. Pour in the white wine and cook, stirring occasionally, until the wine has nearly evaporated, about 2-3 minutes.

6. Add the cooked tagliatelle, 1 cup of the reserved pasta water, the heavy cream, and 1/2 teaspoon of salt to the skillet. Toss everything together, allowing the sauce to thicken and the pasta to become perfectly al dente, adding more pasta water as needed.

7. Remove the skillet from the heat and toss in the reserved bacon and mushrooms. Finally, stir in the 1/2 cup of freshly grated Parmesan cheese.

8. Serve immediately, garnished with additional Parmesan cheese if desired.