Creamy Pesto Pancetta Pasta

Directions

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

2. Meanwhile, boil the bucatini noodles until al dente.

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

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

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