25min · 2 servings Ingredients • 100g unsmoked pancetta (or bacon), thinly sliced into 1.5cm pieces • 1 tbsp olive oil • 2 tbsp butter • 1 tsp chilli flakes • 2 shallots, finely diced • 4 cloves garlic, finely sliced, chopped or grated • 200g Swiss brown mushrooms, sliced • 80g double concentrate tomato paste • ¾ cup cream • 300g short pasta, such as fusilli, orechiette or rigatoni • 1 bunch broccolini, sliced in 2cm pieces • 1 bunch chives, finely chopped • Parmesan, to serve Method • 1. Prepare a pot of salted, boiling water for your pasta • 2. Heat a large fry pan over medium heat for the sauce • 3. Fry pancetta (or bacon) in the pan until golden and crispy, then use a slotted spoon or spatula to remove into a bowl (leave the rendered pancetta fat in the pan) • 4.