Paglia E Fieno With Bacon Peas And Mushrooms

1/2 lb Fresh fettuccine; or 1/3 lb -dried
1/2 lb Fresh spinach fettuccine; -or 1/3 lb dried
1/2 lb Peas, frozen; or fresh -shelled
1/2 lb Bacon; cut into strips (rinds of bacon reserved)
1 Tbsp Dried porcini mushrooms; -optional/see dir's
1/2 lb Mushroom; sliced
1 cl Garlic; crushed
1 tsp Fresh ground black pepper
1 bn Fresh parsley; finely -chopped
2 1/4 cup Cream
Grated parmesan cheese; for -garnish

*if porcini mushrooms are used cover and soak in hot waterfor 30
minutes.

Cook peas until tender in a large saucepan of boiling salted water,
remove with slotted spoon and set aside, reserving cooking liquid. Fry
bacon rinds in a large pot until crisp and fat is extracted. Discard rinds
and fry bacon in the fat until crisp. Drain porcinis and filter liquid
through cloth or a paper coffee filter to remove grit. Chop finely and
add to the pot with the soaking liquid and fresh mushrooms. Stir in garlic
and pepper and cook briefly. Toss in parsley and cook for 30 seconds.
Add cream and cook, stirring, until the sauce comes to the boil. Boil
until thickened and reduced, 5 to 8 minutes. Begin cooking fettuccine in
the water used for the peas. When al dente, drain and transfer to a warm
serving dish. Toss with the sauce, and serve with freshly grated
Parmesan.

Recipe by: The New Pasta Cookbook

Source: <http://search.yumyum.com/recipe.htm?ID=21409>

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