Cream-based pastas have a reputation for being fussy — cream that splits, sauce that tastes raw, timing that has to be perfect. This one sidesteps all of that by using canned mushroom soup as the base, which is already cooked, already seasoned, and already the right consistency with a little pasta water to loosen it. It also just tastes good.
Farfalle works particularly well here because the folds in the bow ties catch the sauce, but any short pasta will do. Same goes for the mushrooms — canned works fine and keeps things easy, but if you have fresh, use those instead and give them a little more time in the pan to brown properly.
One thing worth knowing about the bacon: starting it in a cold pan instead of a hot one gives the fat time to render out slowly, which means more bacon fat for cooking and crispier bacon overall. Don't rush this step.
Cook pasta: Cook pasta in a large pot of salted boiling water according to package instructions. Drain, reserving at least 1 cup of pasta water.
Render bacon: Place bacon in a large cold stainless steel pan. Put over medium heat and cook until the fat renders and the bacon crisps, about 5-7 minutes. Remove bacon and set aside. Leave about 2 tbsp of bacon fat in the pan; if there isn't enough, top up with a little oil.
Sauté: In the same pan over medium heat, cook mushrooms until the moisture evaporates and the edges start to brown, about 4-5 minutes. Add garlic and cook for another minute.
Make sauce: Add the canned mushroom soup and half the reserved pasta water. Stir until smooth and combined. Add more pasta water if the sauce is still too thick.
Combine and serve: Add the cooked pasta and toss until coated. Add ¾ of the bacon and black pepper and toss well. Transfer to a serving plate and top with the remaining bacon and parmesan.
