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Bring a pot of salted water to a boil & cook the mezzi rigatoni until al dente
In a large frying pan, melt the butter over medium heat and then add in the garlic cloves & the cubed pancetta
Cook until the pancetta is golden & crispy. Remove the garlic cloves & set aside a spoonful of crispy pancetta for topping!
Lower the heat & stir in the ricotta, adding a splash of pasta water to help loosen it into a creamy sauce
Add the drained pasta to the pan & toss until evenly coated
Plate the pasta & finish it off with the reserved crispy pancetta on top