Preheat the Blackstone griddle on medium-high heat. Add the pancetta and cook until crispy.
Meanwhile, boil the bucatini noodles until al dente.
In a blender, combine the ricotta, garlic cloves, pesto sauce, olive oil, basil leaves, lemon juice, and salt. Blend until smooth.
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.
Add the sauce mixture, sun-dried tomatoes, and pancetta to the noodles. Toss everything together until well coated.
Plate the pasta in a large bowl, top with freshly grated Parmesan cheese, and garnish with a basil leaf sprig.
