Cook the Bacon: Heat a large sauté pan over medium-high heat. Add thick cut bacon, cooking for about 5-7 minutes until crispy. Use a slotted spoon to transfer bacon to a plate, leaving rendered fat in the pan.

Sauté the Mushrooms: In the same pan, add one pound of fresh mushrooms, cooking for approximately 8 minutes until caramelized and moisture is released.

Add Aromatics: Introduce one cup of thinly sliced onion, three minced garlic cloves, and one teaspoon of fresh thyme to the pan. Sauté for about 5-6 minutes until onions are softened.

Incorporate the Sauce Base: Pour in puréed peeled tomatoes and dry white wine, stirring to combine. Season with kosher salt and black pepper, and let simmer for 10-15 minutes.

Cook the Pasta: In a large pot of salted boiling water, cook one pound of chosen pasta until al dente, about 8-10 minutes, reserving one cup of pasta cooking water.

Combine Sauce and Cream: Stir in heavy cream and peas into simmering sauce, mixing gently to ensure everything is well incorporated.

Toss Pasta with Sauce: Add drained pasta and crispy bacon back into the pan, tossing over low heat until evenly coated in sauce.

Garnish and Serve: Remove from heat and fold in chopped parsley and grated parmesan cheese before serving hot.