pappardelle with pancetta & mushrooms

Ingredients

• 10 ounces uncooked pappardelle pasta
• coarse sea salt, as needed
• 4 ounces pancetta, cubed
• 1 tablespoon olive oil
• 1 tablespoon clarified butter
• 1/2 cup shallots, finely chopped
• 1 pound mixed mushrooms (king oyster, cremini, portobello, etc.), sliced
• 3 large cloves garlic, pressed
• 1/2 teaspoon ground himalayan sea salt, or to taste
• 1 teaspoon italian seasoning
• 1 teaspoon lemon zest
• 1/2 teaspoon freshly ground black pepper, or to taste (i always use mixed peppercorns)
• 1/2 teaspoon red pepper flakes, or to taste
• 2 ounces dry white wine
• 1/3 cup 35% heavy cream
• 1/2 cup grana padano cheese, grated