Simply tip the flour into a bowl and crack on the eggs following closely with the oil & pepper. I like to use a fork to bring it all together then knead with my hands until it comes together in a ball which I wrap in cling film and leave for at least thirty minutes if not an hour.

When chilled, roll out then feed through a pasta machine working down the sizes until you have a thin sheet you can almost see your hand through.

Now you have a very long strip of pasta, dust very lightly in flour, fold in half over and over until you can't fold any more then slice as thickly or thinly as you like. I like it about in 1cm wide strips like for tagliatelli.

Unwind and hang your pasta out to dry on a coat hanger, if you don't have a pasta specific drying contraption!

Leave at least 30-40 minutes to dry out.

Bring a large pan of water to the boil, slide in the pasta and cook for probably around 5-6 minutes - once it rises to the surfaces and floats there, it is cooked.

Reserve one cup (250ml) pasta water and drain the remaining water away.

Meanwhile, prep the sauce: heat the oil in a large saucepan, toss in the pancetta cubes - cook on medium heat until the fat has rendered out and the pancetta is just browned.

Add in your mushrooms - they will suck up the juices immediately but patience! Keep on cooking them and they will soften and release them again in a few minutes.

Now pour in your Marsala and allow it to reduce but not fully evaporate away.

Stir the cream in and dribble in enough of the reserved pasta water to "let down" the sauce to your preferred consistency.

Tip in your drained pasta, herbs and cheese and toss to spread the ingredients around coating each strand of pasta.