Heat a small skillet on the range top to medium-high. When hot cook the bacon until crispy, let drain on paper towels, then crumble when cool enough to touch.
Drop the heat to med-low and add a tablespoon of olive oil. Saute the sliced onions in it until caramelized and brown. Depending on how slow you want to caramelize it it can take up to a few hours. You want it to be very soft sweet and Carmel in color. If you like some burnt ends on the onions, by all means raise the heat to medium and keep them moving. When you are almost done start your pasta so everything finishes at the same time.
Cook pasta to box directions.
Before doing this step remove about two-thirds of the onions into a covered container. Keep it in the fridge for use in another recipe or make this dish again within a week. Next, add mushrooms to the onions and saute for 1-2 minuets.
Drain the pasta and drizzle the remaining olive oil over it. Toss with the onion and mushrooms then serve it with a healthy sprinkling of basil and parmigano.
Servings 0