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Cook the fettuccine as per the packet directions, less 1–2 minutes.
Meanwhile, heat the olive oil in a large, deep frying pan over medium–high heat.
Add the bacon and cook, stirring, for 2–3 minutes until starting to brown.
Add the red onion and cook, stirring, for a further 1–2 minutes before adding the mushrooms.
Cook the mushrooms for 4–5 minutes until browned and golden.
Add the garlic and thyme and cook, stirring, for 30 seconds or until the garlic is fragrant.
Add the chicken stock and scrape up any sticky bits from the base of the pan. Cook for 1–2 minutes or until most of the liquid has absorbed.
Add the cream. Bring to a simmer and cook for 2–3 minutes or until thickened. Season with salt to taste.
Once the pasta is ready, drain and rinse with cold water (this prevents the pasta sticking and stops it cooking any further – it will continue cooking in the sauce).
Discard the thyme sprigs from the sauce. Add the pasta and toss it in the sauce for 1 minute using tongs, until the pasta is just warmed through. Note the fettuccine will absorb some of the sauce and the sauce will thicken as it sits.
Serve with a sprinkling of parmesan, cracked black pepper and extra fresh thyme leaves (if using).