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Prep Time: 30 min
Cook Time: 10-15 minutes
Serves: 3-4
Recipe type: Pasta
Cuisine: Italian
  • 8 ounces fettuccine noodles
  • 1 large yellow onion diced large (about 2 ½ cups)
  • 2 TBSP butter
  • One 16-ounce package of bacon strips, baked in the oven and cut into ¾ inch pieces (leave out for the vegetarian version)
  • 12 ounces button mushrooms (16 ounces for the vegetarian version)
  • 2 TBSP butter
  • ¼ tsp kosher salt
  • ⅛ tsp freshly cracked black pepper
  • 8 ounces green peas
  • 1⅔ cups heavy cream
  • 2 TBSP butter
  • ⅓ cup freshly grated Parmesan cheese
  • ⅓ cup freshly grated Romano cheese
  • Freshly cracked black pepper to taste
  • Extra grated Parmesan/Romano cheese for sprinkling over the cooked pasta
  1. Bake the bacon according to the notes, or fry if you wish. Once cool enough to handle chop into ¾ inch pieces. Set aside.
  2. If the green peas are frozen rinse them under warm water to thaw and drain completely. Set aside.
  3. Meanwhile dice the onion and sauté over medium low heat in a large 12-inch nonstick skillet in 2 TBSP butter until translucent and tender. Do not brown. Set aside.
  4. Cut up the mushrooms into ¾ inch thick pieces. Saute in the same skillet over medium heat with 2 TBSP butter, salt and black pepper until tender. If there is any liquid in the skillet, increase the heat to medium high for couple of minutes until it cooks off.
  5. Meanwhile cook the fettuccine noodles in salted water until al dente. Drain and Keep warm.
  6. In the same skillet mix the sautéed onions, mushrooms, chopped bacon and the green peas. Heat over medium heat for 5-6 minutes, or until all the ingredients are heated through.
  7. Add the heavy cream and bring to a slow boil over medium heat. Stir gently to coat all the ingredients.
  8. Add 2 TBSP butter, ⅓ cup Parmesan cheese and ⅓ cup Romano cheese. Sprinkle with freshly cracked black pepper to taste. Stir to combine and continue cooking until cream thickens, 1-2 minutes.
  9. Add the cooked fettuccine noodles and toss with the rest of the ingredients. Cook over medium heat for another 5 minutes.
  10. Sprinkle extra grated Parmesan/Romano cheese and freshly cracked black pepper over the pasta, if desired. Serve with a slice of garlic bread and a salad.
The oven method for cooking the bacon
Preheat the oven to 450 F, center rack
Line a large baking sheet with wide heavy duty aluminum foil. Extend the foil about 3 inches on all sides of the baking sheet and lift it up to create 4 walls to prevent grease splatter inside the oven. Place a rack, large enough to hold the bacon strips, inside the baking sheet.
Arrange the bacon strips side by side on the rack and bake in preheated oven for 20-25 minutes, or until crispy and golden brown.
Allow to cool before chopping to ¾ inch wide pieces.
Recipe by Persian Mama at