In a large Dutch oven, heat over medium-high heat and add the diced thick-cut bacon. Cook for 5–7 minutes until crispy and browned. Remove with a slotted spoon, leaving fat for flavor.

Using the residual bacon fat, add sliced fresh mushrooms to the pot. Sauté for about 8 minutes until tender and golden.

Add sliced onion, minced garlic, and fresh thyme to the mushrooms. Sauté for 5–6 minutes until the onion is translucent.

Pour in the puréed tomatoes and dry white wine, stirring to combine. Simmer for 10–15 minutes until the sauce thickens.

In a separate pot, bring salted water to a boil and cook your pasta according to package instructions until al dente, around 8-10 minutes. Reserve 1 cup of pasta cooking water.

Add the drained pasta to the sauce in the Dutch oven. Gently toss to combine. Stir in heavy cream and peas, adding reserved pasta water if needed.

Stir in freshly chopped parsley and Parmesan cheese. Heat through for another minute or two before serving.