4 to 6 oz. dry fettuccine
6 oz. raw sliced bacon, cooked crisp and chopped
1 tbsp. olive oil
1 tbsp. butter
4 oz. mushrooms - quartered or sliced
8 oz. large raw shrimp, peeled and de-veined
1 large tomato, peeled, de-seeded, and chopped (or its canned equivalent)
1 tsp. fresh garlic, chopped
2 tsp. fresh chives, chopped finely
6 oz. heavy cream
1/4 c. parmesan, grated
Salt and White Pepper to taste

Pre-cook the bacon so that it is nice and crisp, then chop it rather coarsely. Remove the skin and seeds from tomato by placing the whole tomato in boiling water for about 10 seconds then plunging into ice water. After removing the skin cut the tomato in half and scoop out the seeds, then chop. Bring a pot of water to a boil for the fettuccine. Heat a good sized heavy sauté pan or skillet. Add olive oil and butter.

Add the mushrooms and sauté for a couple of minutes until they about half-cooked. Add the shrimp, bacon, and garlic and continue to sauté (stirring and shaking all the while) until the shrimp start to curl. Add the tomato and cream and heat through. In the meantime, cook the pasta and drain it well before adding it and the chives to the sauté pan. Stir and toss to coat the pasta and mix the ingredients. Sprinkle parmesan on top and serve immediately. This stuff is insanely delicious.

Serves 2-3. Enjoy!