Cut 100g of smoked pancetta into strips. Fry in a nonstick pan until browned, then lift out and set aside.
Heat 4 tablespoons of olive oil in a large saucepan. Add 1 onion, finely chopped, and cook until softened.
Add 500g of fresh porcini mushrooms, cleaned and sliced. Season with salt and cook for 5 minutes.
Add 300g of canned peeled tomatoes, roughly chopped, 30g of pitted black olives and the pancetta. Cover and simmer for 20 minutes.
Cook 480g of fresh egg fettuccine in salted boiling water according to the package directions. Drain and toss with the sauce, 1 handful of chopped parsley and black pepper.
