Creamy Pork Pasta

Cook the penne in well-salted boiling water until just al dente. Reserve a cup of pasta water before draining.
10 oz penne pasta
Melt the butter in a large skillet over medium heat. Add the shallots and garlic and cook for 2-3 minutes until soft and translucent. Stir in the pancetta and cook until it starts to crisp.
2 tablespoons unsalted butter
2 medium shallots
4 garlic cloves
5 oz pancetta
Add the mushrooms and cook for a further 4-5 minutes until they release their moisture and turn golden. Stir in the fresh thyme and cook for another minute.
6 oz cremini mushrooms
1 tablespoon fresh thyme
Next, add the cubed pork to the pan and cook until lightly browned on all sides.
1 pound pork tenderloin
Pour in the brandy and let it simmer for a minute, scraping up any browned bits. Lower the heat and stir in the cream. Simmer gently until slightly thickened.
¼ cup brandy
1 ½ cup heavy cream
Add the cooked pasta and toss well to coat with the sauce, loosening with reserved pasta water as needed. Stir in the grated Parmesan, then season to taste and serve hot.
¼ cup Parmesan cheese
Salt and freshly ground black pepper to taste