Heat the oil in a pan, add the garlic and onion and after one minute, add the bacon.
Let them golden for some minutes, then remove the bacon from the pan and add the peas.
Cook for 15 minutes, then add the mushrooms and keep cooking for 15 minutes more.
Warm up 2 liters of water to boil, then add rock salt (2 tablespoons) and set the pasta.
Drain the pasta al dente and pour it into the pan with mushrooms, add the bacon and chopped parsley, sautéing for a couple of minutes.