16 oz. dry pasta (whichever kind you like, but I prefer fettucini)
1/2 pound diced ham or bacon
3 shallots sliced
8 ounces white sliced mushrooms
2 cloves garlic
1 cup dry white wine
1/2 cup peas
1/3 cup chopped parsley
1/2 heavy whipping cream
3 tablespoons butter
1/4 teaspoon pepper
1 cup grated Romano cheese
Boil pasta and drain according to package directions.
Fry up mushrooms in oil until water evaporates and they are browned and almost a little bit crisp.
Add garlic, bacon or ham to the pan over medium heat until browned.
Add shallots until softened.
Stir in wine, and cook until reduced to a sauce.
Add peas, herbs, whipping cream and 1/2 of the cheese, stirring until it thickens.
Stir in cooked pasta and toss. Serve immediately and sprinkle with remaining cheese.
If you liked this recipe, you should take a peek at America’s First Daughter: A Novel of Patsy Jefferson Randolph and her complicated, sometimes dysfunctional relationship with her father, the third president of the United States.