On high heat, add the ground pork to a large pan, breaking up large pieces as it cooks and sprinkle with 1 tbsp of Porcini BBQ Genie. Cook until crisp, almost to the point of burning. Don’t be too eager to call it done, let it ride the pan! Remove the pork to a bowl and wipe out the pan.
On medium low heat, saute the pancetta until the fat has rendered and the pieces are crispy. Remove with a slotted spoon to a paper towel lined plate and set aside.
Meanwhile, heat a large pot of salted water to boil. Add the pasta and cook until a couple minutes before it’s done. You want it to be on the lower side of el dante. Don’t worry, it will cook a bit more later. Strain and set aside.
With the heat still on medium low and with the oil left over from the pancetta, add your shallots and garlic. Cook until softened and fragrant. When you think it’s ready, add remaining 2 tbsps of the Porcini BBQ Genie and cook another 30 seconds. Throw in your white wine and stock and bring heat up to a simmer. Add the red peppers and allow to simmer for 5 minutes.
Add the pork, noodles and heavy cream. Stir it up and allow it to heat through evenly for a few minutes. Just long enough to cook your pasta until el dante, or how you like it.
Off heat, stir in the ricotta cheese, crispy pancetta and parsley. Serve with a communal bowl of grated parmesan cheese!