Fettuccine with Prosciutto, Mushrooms, and Peas
In a large skillet, fry the bacon until crisp and drain on paper towels.
Add the butter and oil to the skillet and when the butter has melted and is sizzling add the mushrooms and cook until their liquid is released, stirring occasionally to prevent scorching. Turn up the heat and cook until that liquid has evaporated, another 3 or 4 minutes. Add the garlic, cream, peas, 1 tablespoon of the chopped fresh parsley, the prosciutto, and salt and pepper to taste. Cook until the cream has thickened, about 5 minutes.
Meanwhile, in a kettle, bring 5 quarts water to a boil and add 1 tablespoon of salt and the vegetable oil. Add the fettuccine, stir, and cook until al dente. Drain thoroughly and place in a serving bowl. Toss with the Parmesan and then with the sauce (reheated if necessary). Try to time it so the sauce and the pasta are finished at the same time. Garnish with the remaining 2 tablespoons of chopped fresh parsley and serve immediately.