Pasta with Mushrooms, Pancetta and Sage

Ingredients

• 4oz. pancetta , cut into ¼-inch cubes
• 2 tbsp. olive oil
• Table salt
• 1lb. farfalle pasta, or campanelle
• 3 to 4 large shallots, chopped fine (about 1 cup)
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp.)
• 10oz. shiitake mushrooms, stems discarded, caps wiped clean and sliced ¼ inch thick
• 10oz. cremini mushrooms, wiped clean and sliced ¼ inch thick
• 1 tsp minced fresh sage leaves, plus 1 additional tsp.
• 1¼ cups low-sodium chicken broth
• ½ cup heavy cream
• 1 tbsp. lemon juice from one lemon
• Ground black pepper
• Granulated garlic, cayenne pepper to taste (optional)
• 2oz. grated Parmesan cheese (1 cup)
• 2 tbsp. minced fresh parsley leaves