In a large skillet over medium heat, cook thick-cut bacon until it’s crispy and golden, about 6-8 minutes. Transfer bacon to a paper-towel-lined plate, leaving a tablespoon of bacon fat in the skillet.

While the bacon cooks, prepare the orecchiette pasta according to package instructions until al dente, about 9-11 minutes. Drain, reserving a cup of pasta water, and set aside.

Return skillet to medium heat and melt 2 tablespoons of unsalted butter in the remaining bacon fat. Add sliced button mushrooms and sauté without stirring for 3-4 minutes until browned. Flip mushrooms, add minced garlic, and sauté for another 3-4 minutes until tender.

In a mixing bowl, whisk together 1 tablespoon of cornstarch and 1 cup of half-and-half. Slowly pour this mixture into the skillet with the sautéed mushrooms, then add ½ cup of milk, crumbled bacon, kosher salt, black pepper, minced thyme, and ½ cup of grated Parmesan cheese. Stir and let simmer on low for 6-8 minutes until thickened.

Add the drained orecchiette pasta directly into the skillet, tossing it until well coated in the sauce. If too thick, add a splash of reserved pasta water to reach desired creaminess.