Creamy pesto pasta with crispy pancetta and toasted breadcrumbs

• 200g pasta (such as penne or fusilli)
• 120 ml basil pesto
• 60 ml heavy cream
• 100g pancetta or bacon, diced
• 120 ml panko breadcrumbs
• 15 ml olive oil
• 60 ml grated Parmesan cheese
• Fresh basil or lettuce leaf for garnish
• Salt and black pepper to taste

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
2. While the pasta cooks, heat a small skillet over medium heat. Add the diced pancetta and cook until crispy. Remove with a slotted spoon and drain on paper towels.
3. In the same skillet with a bit of the rendered fat, add the breadcrumbs and toast until golden brown and fragrant. Set aside.
4. In a large pan, combine the basil pesto and heavy cream over low heat. Stir until well combined and warmed through.
5. Drain the pasta, reserving a small amount of pasta water. Add the pasta to the pesto cream sauce.
6. Toss the pasta to coat, adding a splash of pasta water if the sauce is too thick. Stir in the Parmesan cheese.
7. Plate the pasta and top generously with the crispy pancetta and toasted breadcrumbs.
8. Garnish with a fresh leaf and extra black pepper if desired.

Serve immediately in a wide shallow bowl to highlight the breadcrumb crust. Pairs well with a crisp white wine or a citrus-based spritz.