Preheat oven to 400°F. Bring a pot of salted water to a boil.

Heat all in a large cast-iron pan and cook pancetta until crispy. Remove and set aside.

Drop the pasta and cook for half the time of package directions. (Your pasta will continue to cook in the oven)

Meanwhile, in a large bowl, combine egg, ricotta cheese, and heavy cream and mix. Add parsley, 2 cups mozzarella, half the pancetta, salt, pepper, and parmesan, and mix well to combine.

Drain and add the pasta to the pan that had the pancetta in it. Add 4 tablespoons of butter and toss to combine. Add in the ricotta mixture and stir.

Top with the other half of pancetta, 1 cup mozzarella, breadcrumbs, and finally the last few tablespoons butter.

Bake for 40 – 45 mins or until topping is nice and golden brown. Serve!