Wild Mushroom, Bacon and Rosemary Spaghetti

12 oz whole-wheat spaghetti
2 oz bacon, chopped into small pieces
1 lb (about 6 cups) fresh Shitake mushrooms, cleaned and sliced
2-3 shallots, thinly sliced
1 tbsp minced fresh rosemary
1/2-3/4 tsp crushed red pepper flakes
2 tbsp soy sauce
3/4 cup grated Parmigiano-Reggianio cheese
Freshly ground black pepper
Finely grated sea salt
1/3 cup chopped parsley

Bring a large pot of water to a boil. Add salt and cook pasta according to package directions just short of al dente. Reserve 1 cup pasta water for mixing with sauce and drain.

While pasta is cooking, add bacon to a 12-inch cast iron or other heavy-duty skillet over medium-high heat stirring as needed until it's browned, 4-5 minutes. Push bacon to one side of the skillet, increase heat to medium-high and add 2 tbsp oil to coat the pan.

When oil is hot, add mushrooms and stir until starting to brown, 2-3 minutes. Add shallots, salt and ground black. Cook stirring occasionally until mushrooms are browned and shallots begin to caramelize, 6-7 minutes.

Add rosemary, pepper flakes and cook stirring until fragrant, 30-60 seconds. Stir in soy sauce. It will evaporate quickly. 

Remove pan from heat. Add drained pasta to mushroom mixture. Return to medium-low heat. add the cheese and half of the pasta water to achieve. Toss with tongs for 1-2 minutes until a glossy sauce develops, adding a bit more pasta water if needed.

Season generously with salt and black pepper to taste. Serve topped with more grated cheese and chopped parsley.