Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Smoked bacon or pancetta,
-cut into 1/2" dice
4 tb Olive oil
6 oz Fresh shiitake mushrooms,
-sliced
1 lb Asparagus, cut into 2" piece
12 oz Fresh fettucine
1 tb Fresh thyme, finely chopped
2 tb Fresh oregano, finely
-chopped
Salt to taste
Pepper to taste

(Recipe is from Diane Pariseau of Triology Restaurant, St. Helena,
Calif.)

Saute bacon in skillet until crisp, remove to a plate. Drain off
excess fat, then add olive oil to the skillet and cook the mushrooms
until softened. Lightly blanch the asparagus. Cook the pasta briefly
in boiling salted water. Drain the noodles and toos with the
asparagus, bacon, shiitake and fresh herbs. Season with salt and
pepper.

Nutritional analysis per serving: 667.4 calories; 35 grams total fat;
(9.9 grams saturated fat); 27.7 grams protein; 56.8 grams
carbohydrates; 175.5 milligrams cholesterol; 709.7 milligrams sodium.

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