Bring a large pot of water to a boil and season with 1 tablespoon of salt. Add the dried pasta and cook until the pasta is about 1 minute shy of al dente.
Meanwhile, combine the pork, 1 clove of garlic, rosemary, fennel seeds, red pepper flakes, nutmeg and ½ teaspoon of salt in a medium bowl. Fold the thoroughly combine the mixture.
Add the oil to a large high-wallet skillet and heat over medium heat. Add the pork to the skillet, brown the meat, making sure to break the chunks into smaller pieces. Continue to cook for 3-4 minutes or until the pork is cooked through.
Using a slotted spoon, remove the cooked pork from the skillet and set side in a paper towel-lined bowl. Add the finely chopped mushrooms to the skillet and cook until they have released all of their moisture, 3-5 minutes.
Add the remaining garlic clove and cook for 30 seconds or until fragrant.
Add the wine and cook until the liquid has reduced by about half of its original volume, about 2-3 minutes. Stir in the parsley and cook for 30 seconds longer.
Turn the heat to low, then stir in the heavy cream and reserved pork. Continue cooking until the sauce has thickened, about 1-3 minutes.
Add in the nearly al dente pasta and toss to combine. Add the pasta cooking water, ¼ cup at a time, as necessary until the sauce is glossy and coats the pasta well. Then, add the pecorino cheese, and stir to combine.
Season the pasta to taste with salt and pepper.
Serve in a large platter and garnish with more chopped parsley.
