In a large fry pan over medium-high heat, warm the olive oil. Add the pancetta and sauté until brown, about 5 minutes. Add the shallots and rosemary and sauté until the shallots begin to brown, about 5 minutes. Add the mushrooms, season with salt and pepper and sauté until tender, about 5 minutes. Add the broth and simmer until syrupy, about 3 minutes. Add the whipping cream and combine.