1. In a pot of boiling, salted water, cook pasta as per packet directions.
  2. While the pasta is cooking, sauté the pancetta in a large frying pan in the olive oil and butter until slightly crisp. Remove the pancetta from the pan and drain on a paper towel.
  3. Add the onions and garlic and cook until the onions are transparent, about 5 minutes then add the sliced Portobello and button mushrooms. Cover and sauté until all the mushrooms are tender.
  4. Turn up the heat and add the wine and stock and reduce the liquid by half, then stir in the cream and bring to a slight boil. Turn off the heat and stir in the Parmesan cheese and season with salt and pepper.
  5. Drain the pasta and mix in the sauce. Serve garnished with the pancetta and parsley.

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