Halve the yellow and red cherry tomatoes.

Heat the diced pancetta in the frying pan until crisp.

Drain the crisp pancetta and set it aside.

Warm 2 tablespoons of olive oil with the garlic in the same frying pan.

Add the halved tomatoes and season them with salt.

Add half of the basil and cook the tomatoes until soft.

Transfer half of the cooked tomatoes to the blender.

Blend the transferred tomatoes with half of the stracciatella, 1 tablespoon olive oil, and basil into a smooth cream.

Bring salted water to a boil in the saucepan.

Cook the short pasta until al dente, then drain it.

Add the drained pasta to the remaining tomatoes in the frying pan.

Pour in the tomato-stracciatella cream and half of the crisp pancetta.

Toss until the pasta is evenly coated, then season with black pepper.

Divide the pasta among four plates and top with the remaining stracciatella.

Garnish with the remaining pancetta and basil, then finish with Parmesan and a drizzle of olive oil.