Ingredients

• 1/4 lb pancetta, chopped
• 1 T olive oil
• 3 clove garlic, chopped
• 1 head garlic, roasted
• 1/2 C white wine
• 1 1/2 C heavy cream
• 2 ea Roma tomatoes, seeded, skinned and chopped
• 1 T fresh basil, sliced
• 1/2 C parmesan cheese, grated
• 1 lb penne pasta, cooked al dente

Instructions

1. Sauté the panchetta in the olive oil, then add the fresh garlic, the roasted garlic, and the white wine. Reduce over high heat. Add the cream, the tomatoes, and the basil, and reduce again. Add the cheese and season to taste.
2. Toss the pasta in the sauce.
3. Plate and serve.

Source: unknown

Contributed by: Skip