First Step: Sauté the mushrooms Begin by heating 2 tablespoons of olive oil in a large saucepan over medium heat. Add 12 ounces of sliced mushrooms and sauté until golden brown and tender, about 5 to 7 minutes. This step develops a deep, earthy flavor foundational to the sauce.

Second Step: Add and simmer crushed tomatoes Pour 2 cups of canned crushed tomatoes into the pan with the mushrooms. Allow the mixture to simmer gently for about 4 to 5 minutes, stirring occasionally to help the tomatoes break down and their flavors meld with the mushrooms.

Third Step: Stir in cream, stock, and seasonings Add 2 cups of heavy cream and 2 cups of chicken stock, stirring to combine. Next, incorporate 1 cup grated Romano cheese, 1/2 teaspoon granulated onion, and 1/2 teaspoon granulated garlic (or fresh garlic). Season with freshly ground black pepper to taste. Reduce heat to low and simmer the sauce gently for 10 minutes, letting it thicken slightly and flavors deepen.

Fourth Step: Cook the capellini pasta While the sauce simmers, bring a large pot of salted water to a boil. Add 1 pound of angel hair pasta (capellini or spaghettini) and cook for 2 to 4 minutes until al dente, watching carefully due to the thin noodles’ rapid cooking time. Drain promptly to avoid overcooking.

Fifth Step: Warm peas and bacon in the sauce Just before the pasta finishes cooking, add 1 cup of cooked peas and 4 ounces of cooked thick-cut bacon or prosciutto to the sauce. Stir to warm through and integrate these components, adding bursts of flavor and texture.

Final Step: Combine pasta and sauce, then serve Drain the pasta thoroughly and add it to the sauce. Toss gently to coat every strand with the creamy tomato mixture. Serve immediately, garnished with extra grated Romano cheese and freshly ground black pepper.