Heat deep Skillet on medium/high giving the skillet a drizzle of Olive Oil.
Add Pancetta and minced Garlic and begin searing for 3-5 minutes or until starts to smell fragrant.
Place all of the Mushrooms and Onions into the pan and continue to sear until vegetables begin to soften.
Add your Bacon Fat (Optional) Garlic Herb Seasoning, Thyme, Onion Powder, and a few twists of the Spicy Garlic & Himalayan Pink Salt or if you are using something else, season to your preference. Stir to incorporate seasonings and vegetables together and continue sautéing.
When vegetables are soft and onions are translucent, slowly add the Heavy Cream. Stir and bring up to a simmer.
Add your butter & cheese mixture while stirring to incorporate into the sauce. It will begin to thicken as the cheese begins to melt.
Once cheese is completely melted, add your cooked Pasta into the sauce and slowly stir until the Pasta is coated with the Cream Sauce. At this point you can add as much as the reserved Pasta water depending on the consistency you are looking for.
Taste to see if additional seasoning is needed.
Add a generous amount of Crushed Red Pepper Flakes and give it one final stir.
Turn the stove off, cover Skillet with lid and let it sit to allow the flavors to infuse together.