1. Bring a large pot of salted water to a boil.

2. In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy.

3. Add sliced salami to the skillet and cook for 1-2 minutes.

4. Add dry mustard to the skillet and stir well.

5. Pour in soy milk, stirring constantly until the mixture is heated through and begins to thicken.

6. Season with salt and pepper to taste.

7. Add cooked pasta to the skillet and toss with the sauce until well coated.

8. Serve hot.