Cheesy Mushroom Pasta

This recipe was from the December 2013 issue of Food Network Magazine. They made their version with Pappardelle, but I couldn't get to the local Italian market that sells it I made it with fettuccine. Still tasted amazing so make it with your favorite pasta. I will share as they wrote it.

• kosher salt
• 2 tbsp butter
• 4oz pancetta, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• fresh ground pepper
• 12 oz button mushrooms, sliced
• 2 tbsp flour
• 3 cups whole milk
• 8.8 oz pack pappardelle pasta
• 1/2 cup havarti cheese
• 2 tbsp chopped fresh parsley
• 6 tbsp grated parmesan cheese

1. Preheat the broiler (I skipped this step and just mixed mine together on the stovetop, was still great so this step is up to you)
2. Bring a large pot of salted water to a boil
3. Melt the butter in a large ovenproof skillet over medium high heat. Add the ham, onion, garlic and 1/2 tsp salt and pepper.
4. Cook stirring occasionally until the onion is translucent, about 4 minutes. Add the mushrooms, cook till tender about 5 minutes. Add the flour and cook, stirring until incorporated about 1 minute.
5. Gradually add the milk to the skillet, stirring until smoth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes, remove from heat.
6. Add the pasta to the boiling water and cook until al dente. Reserve 1/2 cup of the cooking water, drain the pasta and add to the skillet with the sauce.
7. Add the havarti, parsley and 3 tbsp parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining parmesan and broil until bubbly, about 4 minutes.