Monday Where's the Bacon? Chanterelle Mushroom Rigatoni

Any requests for dinner tonight?  One of the most challenging parts of cooking every night is coming up with ideas on what to make.  I rely largely on my family for requests.  For inspiration on preparation methods, I often wander the various markets in town and pick up produce that is in season.  Chanterelles have made many an appearance in my kitchen lately.  I have read that so far, they are only found in the wild and that efforts to cultivate them have been unsuccessful.  So, get them fresh while you can.  The request came in this morning for cream sauce pasta, the kind with bacon.  Hmmm... carbonara, I assume, is what was meant as I don't recall having used heavy cream and bacon in one pasta dish.  Though, you never can be too sure with us.  I am hoping the plan I came up with will satiate the desire for bacon.

1 pound rigatoni pasta
3/4 pound chanterelle mushrooms, clean and cut to bite sized pieces
1 cup bacon dashi (left over from Saturday night's meal)
2 shallots, minced
1 clove garlic, minced
1 cup mascarpone cheese 
1/2 cup grated parmesan
Arugula and scallions to garnish


Cook rigatoni according to box directions.  
Saute shallots and garlic in a little olive oil until softened.  Add chanterelles and saute until just softened, but not fully cooked.  Add bacon dashi and bring to a simmer.  Reduce just a bit.  Add mascarpone cheese and stir until well incorporated and sauce is creamy.  
Drain the pasta, keeping about a bit of the cooking liquid.  Add pasta to the sauce along with the parmesan.  Toss to combine well.  Add some cooking liquid as needed if the pasta is too dry. Salt and pepper to taste.  Garnish with a bit of arugula and I added some scallions, also left from Saturday's meal.
This made enough for dinner and the kids' lunches tomorrow.  Another bonus!
Very rich, as you would guess.  Sitting heavily in my stomach, albeit a very satisfied stomach.  In love with chanterelles.