Take simple champignon mushrooms, clean them of soil with a stiff, natural bristle brush and cut them into slices that are not too thin. Arrange them well apart on a very hot nonstick pan without adding oil and let them shrink; they will concentrate and their flavor will explode. Salt them when cold by adding plenty of chopped parsley. In another large pan sauté 2 cloves of garlic with extra-virgin olive oil and pour in the already cooked mushrooms, just long enough to flavor them. In the meantime, you will have thinly sliced a good piece of smoked bacon, which you will sauté in a small pan without adding fat until crispy. Cook pecorino ravioli in plenty of salted water for 1 minute, drain, and sauté with mushrooms. Plate with the crispy bacon curls and a drizzle of evo oil.