Cook the pasta in salted boiling water for two minutes less than the packet states.

Add the pancetta into a dry pan, cook over a medium to high heat until it’s crispy.

When it’s crispy, use a slotted spoon to remove the pancetta from the pan and set it aside. Leave the fat in the pan.

Add the butter and turn the heat up to high. Chuck in the mushrooms and cook for about 5 minutes, stirring occasionally until they are browned all over.

Add in the garlic and cook for a further minute.

Turn the heat back down to a medium to high. Pour in the vegetable stock and double cream.

Bring to the boil, by now the pasta should be al dente. Add the pasta to the sauce along with some pasta water.

Grate in the parmesan and stir well. Taste for seasoning, it will need a bit of black pepper.

Turn off the heat and sprinkle in the chopped parsley. Toss together then plate up and serve with more grated parmesan.