Preheat oven to 450°F. Toss mushrooms with 1 tablespoon of the oil. Sprinkle with curry powder; toss to coat evenly. Spread in single layer on foil-lined shallow baking pan. Roast 15 to 20 minutes or until mushrooms are golden brown, stirring occasionally.
Heat remaining 1 tablespoon oil in large saucepan on medium-high heat. Add pancetta; cook and stir 4 minutes or until browned. Add onion, carrot, celery and garlic; cook and stir 5 minutes or until softened. Add wine; cook 1 minute or until reduced. Stir in tomatoes, tomato paste, roasted mushrooms, water and sea salt. Bring to boil. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally. Add cream and parsley; cook and stir 2 minutes or until slightly thickened.
Meanwhile, cook pasta as directed on package. Drain well. Serve mushroom ragu over pasta. Sprinkle with cheese