FETTUCCINE AND ASPARAGUS WITH SHIITAKE AND SMOKED BACON

6 ounces smoked bacon or pancetta, diced
4 tablespoons olive oil
6 ounces fresh shiitake mushrooms, sliced
1 pound asparagus, cut into 2 inch pieces
12 ounces fresh fettuccine
1 tablespoon fresh thyme, finely chopped
2 tablespoons fresh oregano, finely chopped
Salt to taste
Pepper to taste

Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat.

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 toss with the asparagus, bacon, shiitake and fresh herbs. Season with salt and pepper.