Penne Pasta with Crispy Pancetta and Sautéed Mushrooms

Fill a large pot with salted water and bring it to a rolling boil. Add penne pasta and return the mixture to a high temperature, stirring constantly until it reaches a boil again. Cook penne pasta uncovered in the boiling water, occasionally stirring to prevent sticking, until it reaches your desired level of doneness, typically 8-10 minutes. Remove the penne from the water with a slotted spoon and set it aside on a clean surface.

In a separate large skillet, heat some pancetta over medium heat until it develops a rich brown color but remains soft and pliable, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain excess grease. Discard the remaining pancetta fat.

Melt butter in the same skillet over a high heat setting, stirring constantly until it reaches a melted state. Add sliced mushrooms to the skillet and cook, stirring occasionally, until they soften and release their moisture. Introduce minced garlic into the skillet and cook for 2 minutes, stirring constantly to prevent burning. Reduce the heat to a lower setting; stir in heavy cream and Italian seasoning. Allow the sauce to simmer gently until it has thickened slightly.

Turn off the heat and add cooked penne pasta to the sauce; toss to coat the pasta evenly. Sprinkle grated Parmesan cheese over the top of the penne and serve hot.