1/2 (16 oz.) pkg. fettuccine noodles
4-6 oz. bacon, diced
1 c. sliced fresh mushrooms (about 4 oz.)
1 lg. onion, diced, about 1 c.
1 lg. garlic clove, crushed
1 c. heavy cream
1/2 c. freshly grated Parmesan cheese
1/4 c. chopped fresh parsley
Salt and freshly ground black pepper, to taste

Prepare fettuccine according to package instructions. Meanwhile, in 10-inch skillet over medium-high heat, cook bacon about 5 minutes, stirring occasionally until crisp. Using slotted spoon, remove to paper towels to drain.

To drippings in skillet, add mushrooms, onion and garlic; cook over medium heat about 5 minutes, stirring occasionally until tender. Stir in cream; reduce heat to low. Cook 1 to 2 minutes longer until heated through.

To serve: Drain pasta; stir into mushroom mixture along with reserved bacon, grated cheese, parsley, salt and pepper. Toss thoroughly to mix. Makes 6 servings.