1Start cooking the fettuccine according to package directions.
Take bacon and fry it to fairly crisp (I, personally, cut it to pieces and then fry it).
2Dice ham (I buy the already diced ham at the grocery for convenience) and toss it with the bacon. Get brown. Drain grease and set aside.
3Over medium heat, take HALF stick of butter and add garlic. Cook approximately 2 minutes and then add in the onions until translucent. Add the other half stick of butter and then add the sliced mushrooms. Cooked for another 5-10 minutes until the mushrooms are cooked through.
4Take the bacon and ham and add it to the garlic, onions, and mushrooms. Add the cup of wine. Heat for 2-3 minutes to let the alcohol burn off. Then add the cup of heavy cream.
5When fettuccine is done, add the Romano cheese to the sauce mixture and stir constantly until well combined and you have a nice thick sauce.
6Toss in the fettuccine or you can serve the fettuccine on individual plates and top with sauce. I personally toss it all together.