Creamy Pesto Pancetta Pasta

Directions

1. 1

   Preheat the Blackstone griddle on medium-high heat. Add the pancetta and cook until crispy.

2. 2

   Meanwhile, boil the bucatini noodles until al dente.

3. 3

   In a blender, combine the ricotta, garlic cloves, pesto sauce, olive oil, basil leaves, lemon juice, and salt. Blend until smooth.

4. 4

   Once the noodles are ready, place them on the griddle over medium-low heat with a bit of olive oil and water. Allow the noodles to steam and finish cooking.

5. 5

   Add the sauce mixture, sun-dried tomatoes, and pancetta to the noodles. Toss everything together until well coated.

6. 6

   Plate the pasta in a large bowl, top with freshly grated Parmesan cheese, and garnish with a basil leaf sprig.