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Bring A Large Pot Of Lightly Salted Water To A Boil. Add Pasta And Cook For 8 To 10 Minutes Or Until Al Dente; Drain And Set Aside. Meanwhile, Cook Pancetta In A Large Skillet Over Medium Heat Until Browned But Not Crispy, About 5 Minutes. Drain On A Paper Towel-Lined Plate And Set Aside. Pour Pancetta Grease Out Of The Skillet, And Add Butter. Increase Heat To Medium-High And Stir In Sliced Mushrooms. Cook And Stir Until The Mushrooms Have Softened And Released Their Liquid. Add The Minced Garlic, And Cook 2 More Minutes. Reduce Heat To Medium-Low, Then Stir In Cream And Italian Seasoning. Simmer Until The Sauce Has Thickened Slightly. To Serve, Toss The Cooked Penne With The Sauce, And Sprinkle With Parmesan Cheese.
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