Shiitake Pancetta Pasta

• 2 T butter – divided
• 2 T olive oil
• 3-5 oz pancetta, chopped  (I used Columbus Diced Pancetta in a 5 oz pkg, which is easy to find)
• 3/4 lb shiitake mushrooms, stems removed and sliced into 1/4″ slices
• 2 T sage chopped leaves (about 6 leaves will do it)
• 3 small cloves of garlic, minced
• 1 large carrot, minced
• 1/2 c cream
• salt (about 1/4 tsp)
• pepper (about 1/4 tsp)
• 1/4 c parsley, finely chopped
• 8 oz (or more) fettuccine, cooked according to package directions, drained, and mixed with 1 T butter

Heat 1 T butter and the olive oil in a medium-sized skillet over medium heat.  Add pancetta and saute for about 2 minutes, stirring constantly.  Add the mushrooms, sage leaves, garlic, and carrot.  Saute 4-6 minutes, uncovered, stirring occasionally.  Add the cream and salt and pepper and saute another 2 minutes of so, stirring.

Gently combine the warm fettuccine with the mushroom sauce; sprinkle with parsley, and serve.