Fettuccine With Bacon Mushroom and Peas Recipe

Bring a pot of water to a boil over high heat, then add salt and the fettuccine. Cook for about 9 minutes, or until the pasta is tender.

Meanwhile, brown the bacon in a separate pan over medium-high heat until it's crisp and rendered.

Pour out any excess bacon fat from the pan, leaving about a tablespoon if you like. Sauté the canned mushrooms for about 1 minute to warm them through.

Pour in the can of condensed cream of mushroom soup, then fill the empty soup can with water and add that to the pan. Season with ground black pepper and oregano or basil, if you're using them. Bring the sauce to a boil, then stir in the green peas and a little grated cheese. Remember to taste the sauce before adding much cheese, as canned cream of mushroom can be quite salty on its own.