Spaghetti cacciatore

Ingredients:

• 280 g spaghetti
• 3 thick slices bacon, diced
• 220 g oyster mushrooms, thinly sliced
• Half a red onion, chopped
• 3 cloves garlic, thinly sliced
• 0.5 tsp red pepper flakes
• 1 can (800g) canned whole San Marzano tomatoes, hand crushed
• 1 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons extra-virgin olive oil
• Chopped fresh parsley, for serving

Preparation:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Pour off 0.5 cups of water and drain the pasta in a colander.
2. Meanwhile, in a large saucepan or Dutch oven over medium heat, fry the bacon until crisp, about 7 minutes. Discard most of the fat, reserving 2 tablespoons.
3. Add the mushrooms and red onion to the pan with the bacon and season with salt. Cook, stirring occasionally, until the vegetables are softened, about 4 minutes. Add the garlic and red pepper flakes and cook until the garlic is golden, about 1 minute. Add the tomatoes, oregano, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
4. Add the spaghetti and cooking water; cook, stirring, until the pasta is completely coated with the sauce, about 2 minutes. Add the Parmesan cheese, season with salt, and toss to coat. Drizzle each serving of pasta with olive oil and sprinkle with parsley and Parmesan.