In a large skillet, heat the oil and add the bacon, cooking until the fat melts, about 3 minutes. Add the mushrooms and 2 tbsp. of thyme, stirring until the mushrooms are brown, about 5 more minutes. Add the onion and cook another 5 minutes. Lastly, add the ground turkey to the skillet with garlic, breaking the meat into tiny pieces as it cooks. Cook for about 5 minutes until the meat is done.

Add the tomato paste and stir for about 1 minute. Stir in the stock and bring to a boil; simmer on low while the pasta cooks.

Meanwhile, cook the pasta according to package directions, minus 1-2 minutes, cooking it al dente. Drain and place the pasta in a large bowl, adding the melted butter.

Pour the bacon and mushroom ragu sauce over the pasta. Sprinkle with cheese and fresh thyme; serve.