Cook the white mushrooms in a small pan with oil and garlic.
Meanwhile, in another large and high pan, fry a clove of garlic and the finely chopped onion and add the diced bacon and also the mushrooms.
Add the tomato sauce and some peas, a little salt and pepper as you like and cook for about 15 minutes.
Cook the elicoidali for 12 minutes, drain and then, finish cooking for less than a minute in a pan with the sauce and a tablespoon of cooking water, over high heat.
Complete with a sprinkling of Parmigiano Reggiano and a little black pepper as desired.