Tomato and Bacon Fettuccine

6 Rashers Bacon (or about 1 cup diced ham)
440g can diced roma tomatoes
1/2 cup sun-dried tomatoes, chopped
1 clove garlic
1/2 cup sliced mushrooms (optional)
1/3 cup light cream (I have used evap. milk as a substitute)
1/4 tsp salt
ground black pepper to taste
500g Fettuccine (cooked to al-dente)

Method:
Trim fat from bacon (diced ham can be sustituted), cook over med heat with garlic. Add sun-dried tomatoes, then canned tomatoes. Add mushrooms if desired and allow to simmer for 5 mins. Add pepper, remove from heat and stir cream through. Pour over cooked Fettuccine and toss well. Serve with grated parmesan cheese.