In a large pot of boiling salted water, cook the
pasta until al dente. Drain and return to the pot. Toss
with the olive oil and stir to prevent from sticking.
Meanwhile, in a large saute pan, cook the pancetta
until the fat is rendered and browned. Remove and drain
on paper towels. Melt the butter in the pan over medium
heat. Add the garlic, and cook, stirring, until soft and
fragrant, about 1 minute. Add the wine, increase the
heat, and stir to deglaze the pan. Cook until reduced to
1 tablespoon. Add the cream and cook until reduced
slightly, about 2 minutes. Lower the heat and add the
cheeses 1 at a time, stirring after each addition. Cook,
stirring, until melted and smooth. Adjust the seasoning,
to taste, with salt and pepper. Add the pasta and toss
to coat evenly. Stir in the pancetta.
Transfer to a hollowed cheese wheel or large serving
bowl. Top with freshly ground black pepper and parsley.