Bring a pan of water to boil for the pasta. Generously salt the boiling water and drop in the pasta when it comes back to the boil.
Cook until a couple of minutes before the length of time stated in the cooking instructions. The pasta needs be a bit too hard to eat; it cooks further in the oven.
Drain the pasta, reserving about 1 cup water.
While you are boiling the water for the pasta, heat the olive oil in a frying pan or skillet Add the onion and cook until it begins to soften.
Add the pancetta and continue cooking until it starts to brown.
Add all the mushrooms and continue cooking them until they brown slightly.
Add the white wine and some fresh parsley continue cooking until the wine has partially evaporated and the mushrooms are cooked.
Now add the gorgonzola whilst stirring continuously until it melts.
You can use the milk or water from the pasta to make the sauce more liquid
Add half the grated parmesan and continue to stir adding milk or water as required. Don’t let the sauce get too thick or dry.
Add salt and pepper to taste.
Mix the pasta with the ready sauce and transfer to a greased oven dish (I use a bit of butter).
Sprinkle the rest of the parmigiano on top and add a few pieces of butter. Bake in a preheated hot oven (180-200°c) for 10 minutes or until the top starts to get brown and crunchy!
Remove from the oven and let the dish stand for a couple of minutes.
Serve with extra grated parmigiano as required.