Preheat oven to 400°F.

Spread out the "noodles" onto two baking sheets covered in parchment paper.

Roast the "noodles" for 5-7 minutes until they have softened.

In a small skillet, on medium high heat, saute pancetta until crispy.

Remove pancetta to a small paper towel lined plate.

In a medium sized saucepan, melt butter on medium high, approximately 3-4 minutes.

Turn heat to medium and add 1 cup cream.

Heat until large bubbles appear.

Add salt and stir, heating until mixture thickens, approximately 5-8 minutes.

Add garlic and parmesan cheese, stir until cheese fully melted.

Remove from heat.

If too thick add 2 Tablespoons of cream (or until desired consistency).

Divide "noodles" into 4 bowls, add 1-2 Tablespoons of alfredo sauce and garnish each bowl with 1/4th of the pancetta and chopped parsely.