Cantaloupe and Pancetta Cream Sauce for Pasta

Ingredients

• 3 tablespoons unsalted butter
• 2 ounces sliced pancetta, diced
• 1/4 cup minced shallot
• 3 cups diced ripe cantaloupe (from 1 medium cantaloupe)
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper, plus more for garnish
• 1 teaspoon minced fresh marjoram leaves
• 8 ounces spaghetti rigati, linguine, or fettucine
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

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