(Note: This pasta is served in a Trastevere Trattoria - the Old Town in Rome - and the cook shared his recipe with us only after we told him that we live in the USA.)

(Serves 6 people.) 1 1/2 lb. fresh mushrooms, washed and sliced 1 c. frozen peas, thawed 1/4 c. heavy cream (not sweetened) 1 tbsp. oil Salt, pepper, Parmesan cheese 1 lb. wide egg noodles (or any kind of pasta you like - freshly made is better)

Cut bacon in 1/4 inch thin slices and cook until crisp. Drain fat, leaving only 2 tablespoons. Add sliced mushrooms, toss to coat and cook about 5 minutes. Add peas, heavy cream and one handful of grated Parmesan cheese, and salt and pepper to taste. Bring to boil and turn off heat.

Separately, bring to boil approximately 6 quarts of water, 2 tablespoons of salt and 1 tablespoon of oil. Add pasta and cook "al dente" following instructions on package. Strain pasta when ready, place in large earthenware bowl, pour the sauce (which you will have re-heated), toss lightly and serve family style with additional Parmesan cheese.