One 16-ounce package tagliatelle
One 6-ounce piece pancetta, cut into cubes
6 ounces fresh chestnut or cremini mushrooms, cleaned and finely sliced
2 garlic cloves crushed
1 cup heavy cream
1/2 cup grated Parmesan cheese
Freshly ground black pepper

Bring a large pot of water to the boil and cook the pappardelle according to the package directions.

While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the garlic, 3 min then add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.

Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan.

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