Spaghetti D'artagnan

Preparation:

Preparation: Clean the mushrooms and cut them into slices. Heat 4 tablespoons of oil in a pan and fry the garlic in it; sauté the mushrooms for about 10 minutes, add salt and pepper. Meanwhile, fry the pancetta cut into strips in a small pan with a spoonful of oil; it must be slightly crunchy on the outside but remain soft. Add the bacon to the mushrooms and leave to infuse for 5 minutes. Boil the spaghetti al dente in plenty of salted water, drain and season with the mushrooms and bacon. Complete with the pecorino cheese and plenty of freshly ground pepper.