Fettuccine and Asparagus with Shiitake and Smoked Bacon

Fettuccine and Asparagus with Shiitake and Smoked Bacon

6 ounces smoked bacon or pancetta, diced
4 tablespoons olive oil
6 ounces fresh shiitake mushrooms, sliced
1 pound asparagus, cut into 2 inch pieces
12 ounces fresh fettuccine
1 tablespoon fresh thyme, finely chopped
2 tablespoons fresh oregano, finely chopped
Salt to taste
Pepper to taste

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 toss with the asparagus, bacon, shiitake and fresh herbs. Season
with salt and pepper.

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Source:

rec.food.cooking, rec.food.recipes