10 slices of pancetta
2 garlic cloves, crushed
1 small onion, finely chopped
1 lemon (juice and zest)
4 tomatoes, diced
Handful of fresh basil leaves, roughly torn
Small handful grated parmesan
Put the slices of pancetta under a hot grill allow to get crispy (this should only take a minute or 2). Once completed allow to sit on some paper towel and once cool, roughly chop.
Bring a large pot of water to boil and cook pasta according to instructions.
Meanwhile, heat a glug of olive oil in a large fry pan and gently fry the onion, garlic and the zest of half a lemon until soft. Add the mushrooms and fry for a further 5 minutes.
When the pasta is cooked and drained, put it back in the pan and add the lemon juice, crispy pancetta, the mushrooms etc from the fry pan, basil, parmesan and salt and pepper and stir well.