Pasta alla Boscaiola

chop the mushrooms

mince the garlic

finely chop the shallot

chop the parsley

cook pasta until  1 minute before al dente in salted water

heat oil over medium, add pancetta

cook until crispy, remove from skillet

remove excess grease, set aside

add mushrooms, cook until they start to release moisture

add 2 tbsp excess grease, cook until golden

add garlic and onion, cook until fragrant

add Italian seasoning, salt, pepper & chili flakes

deglaze with  white wine, cook for 2 minutes

stir in tomato paste

add crushed tomatoes, simmer for 10 minutes

drain the pasta

add parsley, cream and Parmesan

add pancetta and pasta, toss to combine simmer for 1 minute