1 pack of fettucini (next time i think i would use a smaller pasta like orriechette or spirals)
300g mushrooms, sliced
2 bunches asaparagus, washed, woody end snapped off, and cut into 2 cm pieces
8 rashers of pancetta, sliced finiely
thin cream (I used low fat but I dont like overly creamy pastas)
1 red onion, sliced
Cook the pasta in lots of boiling water until cooked. Drain.
Meanwhile, fry garlic, red onion, and chopped pancetta in olive oil for a few minutes until fragrant. Add mushrooms and cook for a few minutes. Add white wine, turn up heat and let sizzle for a minute. Add asparagus, peas and cream, bring to a simmer, and cook until asparagus is cooked, only a few minutes. Season, add to drained pasta, mix well and serve with parmasen cheese.