Veal Scaloppini with Wine, Mushroom and Green Olive

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3/4 pound linguini

1/4 cup extra-virgin olive oil, 4 turns of the pan, plus some for drizzling

3 slices pancetta or bacon, chopped

1 small onion, chopped

16 crimini mushrooms or button mushrooms, chopped

1 pound veal scaloppini, cut into 1-inch strips

Salt and freshly ground black pepper

2 cloves garlic, smashed

1 cup dry white wine

16 pitted, large green olives, coarsely chopped

A handful chopped flat-leaf Italian parsley

1 tablespoon butter, cut into pieces

1/3 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls