1/2 lb. mushrooms
3/4 c. butter
1 med. zucchini
1 c. heavy cream
1 lg. fettucini
3/4 c. parsley, chopped
3/4 lb. bacon
1 c. Parmesan cheese
Salt and pepper

Slice mushrooms thickly. Cut zucchini into pieces 1 1/2 inches long x 1/2 inch wide. Cook bacon until crisp. Chop parsley. Saute mushrooms, 2 minutes in 1/2 cup butter. Remove them and saute zucchini. In another pan heat the cream, 1/4 cup butter, salt and pepper and add mushrooms and zucchini. Meanwhile, cook the noodles. Toss together the cream sauce, noodles, crumbled bacon, parsley, and Parmesan cheese.