Homemade tagliatelle with mushrooms and bacon

I love homemade pasta and especially making it: relaxing and rewarding, though it takes time.
INGREDIENTS FOR 4
PASTA
4OO G ITALIAN 00 FLOUR
4 EGGS
SALT

SAUCE
500 G BUTTON MUSHROOMS
100 G SLICED BACON
EXTRA VIRGIN OLIVE OIL
CHOPPED PARSLEY
1 KNOB BUTTER
GRATED PARMIGIANO
SALT
PEPPER
I make a well in flour, add eggs and salt and mix with a fork.It becomes crumbly.I knead at least 10 minutes into a smooth ball, wrap and rest half an hour to relax dough.I trim earth from mushrooms.I rinse briefly and dry thoroughly.I slice thinly.I heat oil and garlic in a pan, add mushrooms and cook quickly, adding salt and pepper at the end and drying well.I remove garlic and add parsley.I crisp bacon slices in a hot non-stick pan. I pat dry and cut into strips with scissors.I cut rested dough into pieces, flour and roll through gradually narrower pasta rollers, or roll and cut by hand.I continue until a few millimetres thick.I cut with tagliatelle rollers and leave floured and spread out, moving occasionally.I boil salted water and cook tagliatelle for 2 minutes. I heat mushrooms, add butter and drain pasta while moist, adding cooking water if needed and plenty of Parmigiano. I quickly mix with bacon, drizzle with oil and serve.