6 oz Smoked bacon or pancetta,

           -cut into 1/2" dice
      4 tb Olive oil

      6 oz Fresh shiitake mushrooms,

           -sliced
      1 lb Asparagus, cut into 2" piece

     12 oz Fresh fettucine

      1 tb Fresh thyme, finely chopped

      2 tb Fresh oregano, finely

           -chopped
           Salt to taste
           Pepper to taste
  (Recipe is from Diane Pariseau of Triology Restaurant, St. Helena, Calif.)
  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 toos with the asparagus, bacon,
  shiitake and fresh herbs. Season with salt and pepper.
  Nutritional analysis per serving: 667.4 calories; 35 grams total fat; (9.9
  grams saturated fat); 27.7 grams protein; 56.8 grams carbohydrates; 175.5
  milligrams cholesterol; 709.7 milligrams sodium.