2 to 3
Easy
5 minutes
15 minutes
1. Pan-fry the pancetta in a large pan until the fat is rendered.
2. Remove the pancetta from the pan, leaving the fat in the pan. Fry the mushrooms in the fat until golden brown, then add the cream and simmer to reduce slightly.
3. Cook the pasta in a large saucepan of generously salted boiling water until al dente. Before draining, set aside 1–2 cups pasta water. Add the hot, drained pasta to the sauce and toss to coat.
4. Season to taste and sprinkle over the cheese. Add about 1/2 cup of reserved pasta water, toss to combine and serve immediately with the crispy pancetta.
