Spaghettini with bacon, mushrooms and herbs

Ingredients:

• 6 thick slices bacon, cut into 12mm thick strips.
• 1 large onion, finely chopped
• 3 cloves of garlic, finely chopped
• A pinch of red flakes pepper
• 3 tablespoons tomato paste
• 340 g mixed mushrooms, sliced
• 340 g dried spaghettini pasta
• 2 tbsp (30 g) unsalted butter
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh tarragon
• Grated Parmesan cheese, for sprinkling (optional)

Preparation:

1. Bring a large pot of salted water to a boil, add the spaghettini, and cook until al dente, about 6 minutes. Drain the pasta in a colander, reserving the cooking liquid for the sauce.
2. Cook the bacon in a large skillet over medium-high heat for 5 minutes, until golden brown. Add the onion, garlic, pepper flakes, and 1 teaspoon salt; cook, stirring occasionally, until the onion is softened, about 5 minutes.
   
   Add the tomato paste and cook, stirring, until the mixture turns reddish-brown, about 3 minutes. Add the mushrooms and continue cooking for another 3 minutes, until the mushrooms begin to soften. Add 1 cup of the cooking liquid, stir, and bring to a boil.
3. Add the spaghettini, 1/4 cup of the cooking liquid, butter, and herbs to the skillet. Cook, shaking the pan, until the pasta has absorbed some of the sauce, 1 to 2 minutes. Thin the dish with the remaining cooking liquid if necessary. Divide the spaghettini and sauce among plates and sprinkle with Parmesan.