Truffle Ravioli with Crispy Pancetta

Bring a large pot of well-salted water to a boil and cook the pasta until al dente.

While it cooks, warm olive oil and gently sizzle the garlic until golden.

Add the tomatoes (or cream base) and simmer to thicken slightly.

Toss the drained pasta with the sauce and a splash of pasta water until glossy.

Finish with parmesan, basil, and a drizzle of good oil.