Artichoke, Mushroom, and Pancetta Pasta

Cook the pasta in a large pot of boiling salted water until tender, stirring occasionally, about 4 minutes. Drain.

Sauté the pancetta in a large skillet.

Add 2 cups of the cream and the lemon juice. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Add peas, mushrooms, and artichoke hearts. Stir for one minute.

Add the pasta to the skillet and toss. Add the remaining 1/2 cup of cream and Parmesan. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.