Meanwhile, fry the pancetta cubes until crispy - don't overdo it, though, you don't want them cremated. Set the cubes aside but keep the fat that has rendered off them in the frying pan. To this add the chopped garlic, mushroom slices and fresh tomato and fry for a couple of minutes.
Add the cream to the mixture and stir well, leaving on a low heat for a minute. Then add the chopped tarragon and stir.
Drain the pasta and put into casserole, adding the creamy mushroom mix, and the pancetta cubes. Stir well then bake in the oven until the top is a bit crispy - about 15 minutes or so.
Enjoy with a glass of white wine (optional!)! I also think a nice spinach salad or watercress salad goes nicely with this.
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