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To make the pasta, bring together the two flours with the eggs to make a soft dough, then knead for a good 10 minutes.
Roll it out until it is about 2mm thick (like a tuppenny piece), then lay it out to partially dry for about 20 minutes.
Cut it into rough shapes – triangles, rhombi and trapezoids – each one between 1-6cm wide and 5-15cm long.
Bring a large pan of well-salted water to the boil.
Fry the pancetta in a wide pan over a high heat until it is well browned.
Add the butter and chestnuts and fry for a good 5 minutes until the nuts are crispy and browned on the edges.
Add the sage leaves, fry for 2 more minutes, then add the mushrooms.
Keep the heat high and stir occasionally.
As the mushrooms start to brown convincingly, start cooking the pasta in the boiling salted water. It will take just 2 minutes to be firm and al dente.
While it's boiling, cook the mushrooms for another minute then add the cream, parsley, a third of the parmesan and enough ladlefuls of the pasta water to make an emulsified sauce by shaking the pan.
Drain the pasta, stir it into the sauce over the heat and, when well coated, serve with the remaining cheese on top.