Steps

1. Thinly slice 1/4 onion. The key here is to cut it thinly to draw out sweetness rather than texture. You can also use a slicer.
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2. Trim the base from 1 pack of shimeji mushrooms (approx. 100g) and chop them into smaller pieces. The key is to cut the mushrooms small to release their umami into the sauce. Lightly separate the clustered base.
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3. Cut 40g of bacon into bite-sized pieces. Slice it lengthwise, stack the slices, and then cut. The key is to shape it so it mixes well with the pasta. Sliced bacon can also be used.
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4. Heat 1 tbsp of olive oil in a frying pan over medium-low heat.
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5. Add the cut bacon and sauté until golden brown all over. The key is to get a good brown color on the bacon, as the rendered fat adds sweetness. Sautéing the bacon first prevents it from becoming pale due to the moisture from the vegetables.
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6. Add the onion and shimeji mushrooms to the browned bacon. Sprinkle with a pinch of salt and sauté until the vegetables are softened. The key is that the salt's osmotic effect helps the vegetables cook faster.
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7. Once the vegetables are softened, add 20g of butter and sauté until the butter is fragrant. The key is to thoroughly heat the butter to maximize its umami and sweetness.
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8. Add 3 tbsp of white wine and simmer briefly to concentrate the flavors. The key is that white wine adds depth. If you don't have it, you can substitute with cooking sake, but adjust the amount of pasta water accordingly considering the salt content.
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9. Once reduced, add 180cc of milk, 1 tsp of granulated consommé (1/2 cube), and 10g of parmesan cheese. Heat until it begins to boil. The key is to cook over medium heat or lower, not high heat, to reduce stress on the pan.
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10. In a separate pot, boil pasta in plenty of water seasoned with salt until it tastes slightly too strong for a soup. The key is to salt the boiling water so the pasta itself is seasoned, preventing the sauce from tasting bland.
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11. Drain the pasta about 1 minute before it reaches the recommended cooking time. The key is to cook it slightly al dente, as it will be simmered in the sauce later.
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12. About 30 seconds before the pasta is ready, reheat the prepared sauce and stir in 4 tbsp of pasta cooking water. The key is that the starch from the pasta water helps the sauce cling to the pasta.
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13. Warm the serving plate using some of the pasta cooking water. This is an important step to ensure the pasta stays delicious until the last bite.
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14. Add the drained pasta to the sauce and simmer together to allow the pasta to absorb the flavors. The key is that simmering the milk-based sauce makes it creamy and thick like fresh cream.
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15. Once the sauce is evenly coating the pasta, add 1 tbsp of olive oil and mix. If you can't swirl the pan, stir thoroughly with a spatula.
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16. When the sauce has thickened and coats the pasta, turn off the heat and add a generous amount of dried parsley for color.
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17. Toss everything gently, and serve on the warmed plate. If the sauce becomes too thick, adjust the consistency with a little more pasta cooking water.
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