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In a pot of boiling, salted water, cook pasta as per packet directions.
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While the pasta is cooking, sauté the pancetta in a large frying pan in the olive oil and butter until slightly crisp. Remove the pancetta from the pan and drain on a paper towel.
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Add the onions and garlic and cook until the onions are transparent, about 5 minutes then add the sliced Portobello and button mushrooms. Cover and sauté until all the mushrooms are tender.
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Turn up the heat and add the wine and stock and reduce the liquid by half, then stir in the cream and bring to a slight boil. Turn off the heat and stir in the Parmesan cheese and season with salt and pepper.
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Drain the pasta and mix in the sauce. Serve garnished with the pancetta and parsley.
