Bacon, Cream Cheese & Mushroom Sauce for Pasta

I originally came up with this recipe when I had some cheese curd that needed to be used up. Sincc you rarely find cheese curd, if at all, in Philadelphia, I changed the recipe to use cream cheee.

I came across a recipe on the Internet that is similar to this recipe, which is made with bacon and cream cheese, no mushrooms or sour cream, and is served over tortillini. I think I would like my recipe, minus the mushrooms, served over tortillini. The sour cream adds another dimension to the sauce.

1/2 pound bacon, cut into 1" pieces
1/2 pound mushrooms, sliced (optional)
2 large slices sweet onion, chopped
1 clove garlic, minced
6 ounces cream cheese
1/4 cup Parmesan cheese
1/2 cup sour cream
1/2 cup milk (more or less to desired consistency)
1/4 cup fresh parsley, chopped
Pasta (spaghetti, linguine, penne, etc.)

Fry the bacon until almost done. Add the mushrooms, if using, the onion, and garlic and sauté until they have softened and bacon is crisp.

Add the cream cheese and melt; you will need to add a little milk, about 1/4 cup, to help soften the cream cheese. Add the Parmesan cheese and sour cream. Heat and let the mixture thicken.

Add milk, as needed to thin out the sauce. Add the parsley. Heat until just starting to bubble, otherwise the sour cream will curdle. Serve over hot cooked pasta.