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prowala
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In a large pan, melt the butter and gently cook the garlic, rosemary, and pancetta until the pancetta is crispy
Remove the garlic and rosemary and set aside a few pieces of pancetta for topping
Lower the heat, add the mascarpone, and let it melt into the fat. Season with black pepper
Cook the pasta al dente and finish cooking it in the sauce, adding a splash of pasta water if needed
Turn off the heat, mix in Parmigiano, and serve with a final sprinkle of crispy pancetta