Pasta with Mushrooms, Bacon and Provolone Fondue

Method

1. For the fondue: pour 2 glasses of milk into a small pot. Grate 50 g of provolone cheese and add it to the milk. Season with a pinch of salt, pepper, and a little nutmeg. Heat gently, stirring continuously to prevent sticking, until the cheese is fully melted and the mixture is smooth. If desired, add a little grated Parmesan for extra flavor. Stir in 1 teaspoon of cornstarch to thicken slightly. Set aside.
2. In a separate pan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the chopped bacon and fry until crispy and golden.
3. Add the sliced champignon mushrooms to the pan with the bacon. Season with a pinch of salt (be careful because the bacon is already salty) and some pepper. Cook until the mushrooms are golden and tender.
4. Add the finely sliced onion and fresh thyme. Stir and cook for another minute. Deglaze with a splash of white wine and let it evaporate.
5. Meanwhile, cook the pasta in salted boiling water until al dente. When the pasta is 5 minutes away from being done, reserve a ladleful of pasta cooking water.
6. Drain the pasta and transfer it to the pan with the mushrooms and bacon. Add the reserved pasta water and cook together over high heat, tossing, until the liquid is absorbed.
7. Pour the provolone fondue over the pasta and toss to combine all the flavors. Serve immediately, optionally topping with grated Parmesan and a sprinkle of black pepper.