Calamarata with Mushrooms and Bacon (boscaiola)

Bring a large pot of water to a boil over high heat.

Meanwhile, heat a large skillet or pot over medium heat. Add bacon and render until crisp, about 5-8 minutes. Remove and let drain on a paper towel. Set aside.

Add mushrooms to bacon fat and let brown, about 8-10 minutes. Add a drizzle of olive oil if needed. Season with salt and pepper, remove to a plate and set aside.

Add in shallots and garlic and cook until softened, about 3 minutes. Add in sage and cook until aromatic, about 1 minute more.

Add tomato paste and cook until it begins to darken in color, about 2-3 minutes. Stir in chilis.

Deglaze with wine and let reduce slightly.

Stir in cream and season with salt and pepper. Turn heat to very low while you boil pasta.

Season boiling water heavily with salt. Drop in pasta and cook to al dente.

While pasta cooks, prepare the gremolata. Stir parsley, lemon zest, horseradish and grated garlic together in a small bowl. Season with a touch of salt. Set aside.

Drain pasta (reserving a good amount of pasta water) and add to the pan with the sauce. Add in pecorino, reserved bacon and mushrooms and stir along with splashes of pasta water to create a creamy, emulsified sauce.

Serve garnished with more grated cheese and the horseradish gremolata.