Ingredients

• ½ cup chopped pancetta or bacon (3 ounces)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 14 ½ ounce cans diced tomatoes in juice
• ½ cup dry white wine
• ½ cup cream
• ¾ cup torn basil leaves

Instructions

Cook pancetta or bacon in a large skillet over medium heat until crisp. Set aside.

Add olive oil and garlic to pancetta drippings and sauté 30 seconds. Add the tomatoes with juices, wine and cream. Bring sauce to a boil and reduce the heat to medium and simmer until slightly reduced, about 10 minutes. Stir in ½ cup basil and season with salt and pepper.

Cook pasta, drain and spoon sauce over. Sprinkle the pasta with pancetta and remaining basil.