Sauté onion in some oil until soft. Meanwhile, wash and chop mushrooms then throw them in. Continue cooking for another 4-5 mins until they release their water. Then add wine and let it evaporate. Remove mushrooms from pan and whizz up with a hand blender for a few secs, set a side.
Bring a pot of salted water to the boil and cook pasta according to instructions. Now in the same pan, sauté the pancetta for 3-4 mins. When brown, add the mushrooms
Add a ladle of pasta cooking water to the sauce, some parsley and then the saffron. Stir and cook for a few minutes until pasta finishes
Drain pasta al dente and add to sauce. Mix well and serve with Parmesan
