Bring 4 litres water to a boil, add ½ cup (125 mL) of kosher salt.

Cook pasta according to box instructions.

In large sauté pan, over medium heat, add canola oil. Add shallot and sauté 2-3 minutes, until translucent.

Add white wine to deglaze pan. Bring to a boil.

Add cream and basil, return to a boil.

Reduce heat to low and simmer until pasta is ready.

In medium sauce pan over medium heat, add 1 tbsp of canola oil then pancetta to cold pan. Gently crisp.

Add pasta to pancetta sauce and coat noodles. Add basil cream, roasted garlic and sprinkle with Parmesan.

Enjoy!