Gratin of Bacon, Wild Mushrooms and Pasta

4 or 5 slices of Rose Thick Sliced Bacon cut into 1 inch pieces
1/2 box bow tie or other shaped pasta
2 tbls. Olive Oil
1 medium Shallot chopped fine
5 oz. fresh Chanterelle mushrooms cleaned and trimmed
4 oz. fresh Shitake mushrooms cleaned and trimmed
2 oz. fresh Oyster mushrooms cleaned and trimmed
Salt & Pepper
1 tbls. chopped fresh Chives
1 tbls. chopped fresh flat leaf Parsley
2 1/2 cups shredded Swiss cheese

Fry the bacon till slightly crisp, drain and set aside. 
Start cooking pasta according to package irections.
While pasta is cooking - in a good sized pan, sauté the shallots in the olive oil till translucent.
Cut the larger mushrooms in half and add to sauté pan. Cook  over medium heat for about 5 minutes till mushrooms are soft and lightly browned. As soon as pasta is done  to al dente, drain and add to the sauté pan with the mushrooms. Add the bacon, chives and parsley. Mix well and transfer to a gratin dish and top with the swiss cheese. Place under broiler till cheese is bubbly and starts to brown. Serve with a good crusty baguette.

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