Pre-heat oven to 400F (200C). Grease a medium- sized oven safe pan (approximately 10-12 inch 25-30 cm) with the softened butter. Set aside.
Boil water for the pasta and cook to very al dente. Drain well.
In a medium-sized oven safe pan (approximately 10-12 inch / 25-30 cm), add the olive oil and pancetta, cook on medium heat for 2 minutes, then add the sliced mushrooms (no need to add salt because they will get salt from the pancetta drippings, add a small amount of pepper if desired). parsley** and cook on medium heat for approximately 5-10 minutes until golden, stir occasionally, making sure they don't burn.
Then add the cream and heat for 2-3 minutes, add the drained pasta and gently combine. Sprinkle with Parmesan Cheese and bake for approximately 20 minutes. Serve immediately. Enjoy!
**I like to add a little (1/2 teaspoon) oregano and a dash or two of hot pepper flakes instead of pepper.
Notes
Two ounces dry pasta is equal to 1/2 cup of dry pasta, which comes out to be about 1 cup of cooked pasta.This delicious pasta can be stored in an airtight container for up to four days. Reheat individual servings in the microwave adding a splash of cream if your pasta looks dry.I would not recommend freezing this pasta recipe as the combination of pasta, cream, cheese and mushrooms will change texture upon thawing.