Dice the pancetta and put it in a non-stick pan with a clove of garlic, peeled and crushed, without adding oil or butter.

Put the garganelli in boiling water and cook for about 15 minutes.
Then add 1/2 ladle of pasta water to the pancetta and let thicken.

Then add the cream and cook for less than one minute.
Drain the pasta, pout it into a saucepan and cook for 1 minute on high heat, stirring occasionally. Once ready, add pepper and grated grana.