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Bring a large pot of salted water to a boil. Add the pasta and cook until shy of al dente, just a few minutes.
In the meantime, cook your pancetta in a skillet over medium high, until dark red and crisped, three to five minutes. Remove from the pan with a slotted spoon and set to the side.
Add the mushrooms to the rendered fat in the pan and sauté another few minutes. Season with a pinch of salt as you cook, and add the minced herbs, along with the lemon zest. Cook until the mushrooms are dark brown and tender.
Add the chicken stock and stir to combine. At this point you’ll use a sieve or slotted spoon to transfer the pasta over to the skillet to finish cooking, just about two more minutes. The pasta will absorb the liquids, so add a splash if needed.
Add another good pinch of salt about now, along with the lemon juice. Garnish with reserved pancetta, a good sprinkle of parmesan cheese, minced parsley and a drizzle of your best olive oil. Just perfect.
Serves 4-6.