Pasta alla Boscaiola

Method

1. Clean the mushrooms with a damp cloth.
2. In a pan with a drizzle of oil, brown the pancetta until crispy; remove and set aside.
3. In the same pan, add another drizzle of oil and sauté the chopped onion.
4. Add the mushrooms and cook until wilted.
5. Add the tomato passata and let it reduce.
6. Return the pancetta to the pan.
7. Cook the pasta in boiling salted water until al dente.
8. Drain the pasta and transfer it to the pan with the sauce.
9. Add fresh cream (optional) and mix.
10. Add chopped parsley, salt, and pepper.
11. Mix well and serve hot.