This is a delicious pasta, and the flavors really work well together.
1 tablespoon butter
Salt (to taste)
Pepper (to taste)
Start by crisping a bit of pancetta in a sauté pan, and start your pasta. Set the pancetta aside to cool, and then cut into ribbons.
Sauté a chicken breast as well, and dice it into small chunks.
Begin sautéing the sliced onion and garlic in a bit of olive oil in the same pan that you used to sauté the pancetta, and season with salt and pepper. Once the onions and garlic are caramelized, add your mushrooms, and then deglaze with a 1/2 cup or so of white whine once the mushrooms have caramelized a bit. Let the wine reduce by about half, then reduce the heat and add your butter. Whisk your sauce until the butter is fully incorporated and then add your cream, gorgonzola, spinach, parsley, basil, lemon juice, and chicken.
Stir until the sauce is well mixed, and set aside.
When your pasta is about ready, reserve a bit of the water before draining. Next, place your drained pasta into a pan with your sauce and mix on medium heat to bring everything together. If you need a bit of liquid, this is where the pasta water will come in handy. Just add as much as is needed to make a light sauce.
Once the pasta and sauce have come together, remove from the heat and add your crispy pancetta, and a healthy amount of grated parmesan cheese.
Mix the pasta well and add a bit more lemon juice, and salt and pepper to taste. Place into a pasta bowl, and garnish with chopped parsley, basil, bits of gorgonzola, and parmesan cheese shavings.