Shells with Crispy Pancetta and Scallions

Shells with Crispy Pancetta and Scallions

8 slices pancetta or bacon
2 tablespoons butter
2 tablespoons olive oil
8 scallions, sliced
1 lb. medium shell pasta
1 cup heavy cream
2 tablespoons finely shredded Parmesan cheese
Salt and ground black pepper

Cook shells according to package; drain. Meanwhile, cook pancetta, turning frequently in a large skillet over medium-low heat until browned and crispy, about 10 minutes. Drain on paper towels and cut into 1-inch wide strips. Pour off excess fat from skillet. Add butter and oil to skillet and heat over medium heat. Add scallions and cook, stirring constantly, until just soft, 2 minutes. Add cream and continue to cook until thickened, about 8 minutes. Add Parmesan to sauce and cook an additional 2 minutes. Add pancetta. Add the cooked shells and toss well to coat. Add salt and pepper to taste. Serve with additional shredded Parmesan.