1. Bring a large pot of heavily salted water to a boil and cook your pasta al dente according to package instructions. Be sure to reserve 1/2 cup of pasta cooking water.

2. In a medium pan over medium heat, cook the pancetta until it becomes crispy and golden brown, 6-8 minutes. Using a slotted spoon, strain the pancetta and place onto a paper towel lined plate and set aside.

3. In the same pan with the pancetta fat, add the garlic and cook, stirring constantly until fragrant, 1-2 minutes. Add the tomato paste, dried oregano, dried basil, and red pepper flakes. Cook until the color of the tomato paste has deepened, 3-5 minutes.

4. Reduce the heat to low and add the sun dried tomatoes and heavy cream. Stir to combine and cook until the sauce has thickened enough to coat the back of a spoon, 3 to 5 minutes. Season with salt and pepper, stir to combine and turn off the heat.

5. Transfer the pasta directly into the pan along with the freshly grated cheese, butter (optional), and pasta water (as needed) while stirring quickly to combine. Once the pasta is evenly coated, transfer to a plate and serve with additional freshly grated parm, torn fresh basil and freshly cracked black pepper. Enjoy!