In a large fry pan, cook the chicken until golden brown, season with salt and pepper making sure there are no lumps. Put to one side.
In the same fry pan, cook the garlic with pancetta in a little oil. Once golden, add the bay leaf, button mushrooms and porcini. Cook for 3 minutes, then return the chicken to the pan. Add wine and allow it to evaporate.
Once the wine has evaporated, add the Bolognese sauce and bring to a simmer for 10 minutes over a low heat, stirring occasionally.
Meanwhile, bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water. Drop the pasta into the boiling salted water. Cook for 7 - 9 minutes, following the instructions on the box, then drain.
Toss the drained pasta in with the sauce and cook for a further minute. Remove from the heat, add the cheese and add a drizzle of oil before serving.
