For Fusilli Funghi e Pancetta, cook the fusilli al dente according to package directions. Clean mushrooms and cut into quarters or eighths, depending on size. Peel and dice the onion.
Cut bacon from rind and cut into small cubes. Sauté onion in hot olive oil, add bacon and then mushrooms.
Let it color a little, then pour the polpa, season with salt, pepper and the herbs and simmer for about 20 minutes.
If it gets too thick, add a little pasta cooking water. Mix with the fusilli and sprinkle with freshly grated Parmesan cheese and coarsely chopped parsley.
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