Tagliatelle with peas and mushrooms

100 g mushrooms, 50 g bacon, 1 tablespoon butter, 2 tablespoons olive oil, 200 g green peas, 1 teaspoon sugar, 200 g canned tomatoes, salt, pepper, 125 g creme fraiche, 200 g tagliatelle, 30 g parmesan

Slice the mushrooms and the bacon. Heat the butter together with the olive oil. Add the mushrooms, the peas, sugar and the bacon. Fry for 10 minutes with the lid on. Add the tomatoes and saute for 15 minutes, add the cream and the condiments.
Boil the pasta al dente and mix it with the vegetables. Sprinkle the parmesan on top.