In a cold sauce pan add Guanciale. Turn heat to medium high, sauté Guanciale for 5 minutes. Add Olive Oil, allow to get hot. Add Onions, and Chili, sauté for 5 minutes. Add in Mushrooms, Butter, sauté for 10 minutes.

Reduce heat to medium.

Add in the garlic sauté for 30 seconds, Deglaze pan with Wine, allow Wine to mostly reduce.

Add in Tomatoes, mix well, bring to a simmer, simmer for 40 minutes.

In a pot, add Water, and 12 g Salt. Bring to a boil, add Pappardelle, boil for 7 minutes.

Reserve 125 ml of the Pasta Water.

Add Cream into the sauce pan, mix well. Add Salt, Pepper, and Basil. Keep on simmer until Pappardelle is ready.

Drain the Pappardelle and add into the sauce pan, along with the reserved Pasta Water. Mix together, and continue to cook over a low heat for 2 minutes, allowing the Pasta to be fully coated with the creamy Boscaiola sauce.

Serve with Romano Cheese.