Cook pasta in boiling water – I used penne for this dish. Meanwhile, cut pancetta rashers into 2-3 cm chunks and fry
in a little olive oil until crisp and browned. Drain and set aside. Fry sliced mushrooms in the pancetta fat with
a knob of butter until browned. Drain and set these aside with the pancetta. Fry a chopped onion and crushed clove
of garlic until starting to soften, then add 3 – 4 skinned and chopped tomatoes, together with a glass of dry white wine
(or dry vermouth). Bring to a simmer, season with a few grinds of black pepper and a pinch of sea salt and cook for
5 minutes or so, until the tomatoes start to break down and form a sauce. Return the pancetta and mushrooms to the pan
and reheat. Stir in some torn basil leaves and serve over the pasta, with freshly grated parmesan.