Easy peasy pasta

My boyfriend and I love pasta and get through quite a lot in the winter months. The following recipe is a staple, with a few variations. Instead of the creme fraiche I sometimes use mascapone or philidelphia. In this case add a splash of stock to loosen the sauce. You can also add shreds of chicken, perfect if you have leftovers. You can make some pesto or buy a jar and add this to the sauce, just adapt the seasoning and quantities of creme fraiche.

You'll need the following for 2 people
75g-100g of pasta per person
1 onion, chopped
1-2 garlic cloves, roughly chopped
10 button mushrooms, sliced
10 cherry tomatoes, cut in half
a handful of pine nuts, toasted (be careful not to burn them)
a pack of pancetta, cooked until crispy or 6 slices of streaky bacon (if using bacon, cook it until crispy them break up and add to the sauce).
parmesan
fresh basil
olive oil
pepper
salt (I don't usually add any as the pancetta and cheese are enough).

Boil the water and cook according to instructions.
Meanwhile, in a pan fry off the onions and garlic in some olive oil. When lightly brown, add the mushrooms and lightly brown them. Add the tomatoes and creme fraiche/mascapone (and pesto if using). Turn the heat down. Season with pepper and add the toasted pinenuts and crispy pancetta.
Drain your pasta when cooked, but don't get rid of all the juices, and add straight to your sauce. Tear in the fresh basil. Serve immediately with plenty of grated parmesan.