Step 1

Preheat the oven to 200°C.

Step 2

For the bechamel sauce, place the butter in a large saucepan and melt over medium heat. Add the flour and whisk until a thick paste forms. Reduce heat to low and cook, stirring, for 1-2 minutes. Gradually add milk, whisking constantly, until you have a thick, smooth sauce. Add the wine and cream and stir to combine. (If the sauce is too thick, loosen with a little more milk.) Remove from heat, stir in the pecorino and parmesan, then season with sea salt and freshly ground black pepper. Cover sauce, set aside and keep warm.

Step 3

Heat oil in a large frypan over medium heat. Add the pancetta and cook, stirring, for 8-10 minutes until golden and crispy. Drain on paper towel.

Step 4

Meanwhile, cook the pasta in a saucepan of boiling, salted water according to the packet instructions until almost al dente. Drain.

Step 5

Add the pasta, basil and pancetta to the bechamel sauce, stirring to combine, then pour into a 2.5L baking dish. Combine breadcrumbs and pecorino in a bowl, then scatter over the pasta. Bake for 20-25 minutes until golden and crispy. Serve with extra pecorino.