Boil a large pot of salted water for the pasta. You can make the sauce while the pasta cooks. Cook pasta according to package directions.
Cut pancetta into small pieces (dice) if you didn't buy the pre-diced variety. Add it to a skillet and cook on medium-high heat, stirring frequently, until pancetta is crispy.
While pancetta is cooking, chop mushrooms into desired size. I chop mine quite roughly.
Once pancetta is crispy, add mushrooms to skillet and stir. Reduce heat to medium.
Mince garlic into the skillet, and stir. Cook for about five minutes, stirring often, until mushrooms are softened.
Add cream to the skillet and reduce heat to medium-low. Cook for an additional five minutes.
Once pasta is cooked, drain and add to skillet, mixing thoroughly.
Serve immediately with freshly grated parmesan cheese and a sprinkling of chopped parsley if desired.