Pasta with mushroom cream sauce and guanciale

The best way I ever ate a morel mushroom note this is sized for our mob

2 pounds of morel mushrooms (or any kind, but we had Morels for free so)

2 pounds of Guanciale (or thick cut bacon)

6 cups fresh grated parmesan cheese (get the cheese as a hard block not in a tube)

3 diced shallots

2 table spoons fresh coarsely cracked black pepper

2 quarts heavy cream (you can use goat milk [cow milk is not rich enough] with 2 table spoons of corn starch mixed in [so it thickens like heavy cream] we did the second time we made this because we get it in trade from the neighbor and cream is expensive)

½ cup finely chopped parsley

2 whole bulbs of garlic

A little olive oil.

2 pounds of spaghetti or linguine noodles

Remove any extra paper from your garlic bulbs and then cut the root end off just deep enough to expose all the cloves.

Lightly drizzle the cut end with olive oil and place face down on a parchment or foil lined cookie sheet and bake at 350 for 40 minutes.

Allow garlic to cool slightly then squeeze the bulbs so all the garlic comes out into a small bowl.

Smash and mix all the garlic into a paste.

Start your pasta cooking as directed on the package (With the intent of it just being done with the sauce might take a try or two)

Next dice or cut your guanciale (or bacon) into small pieces and cook them until crisp in a large sauté pan or high walled skillet.

Once it is crisp scoop out the meat onto a paper towel lined plate

Add the shallots to the grease that is left in the pan and cook for 3-5 minute until they start to get translucent.

Once the shallots are soft and translucent turn the heat to medium low add the pasted garlic, mushrooms and guanciale (or bacon) to the pan and mix to combine and cook until the shallots start to brown just a little and the mushrooms begin t soften.

Reduce heat to low and add the black pepper, cream, and cheese gently stirring constantly until the cheese is melted and sauce starts to thicken (you decide how thick you want it if it gets too thick you can thin it with a little pasta water).

Turn off the heat

Using tongs move all the past from the water to the sauce (we want the noodles to carry some of their water with them) Once the noodles are moved gently combine them with the sauce until everything is well mixed and coated.

Serve with a generous topping of diced parsley

This is the best way I have ever eaten a morel mushroom.