Heat oven to 200C/180C fan/gas 6.
Loosely wrap the garlic cloves in some
foil with 1 tsp oil. Place in a roasting tin
and cook for about 20 mins until soft.
Meanwhile, heat 2 tbsp oil and fry the
onions until caramelised, about 15 mins,
adding the thyme for the final 5 mins.
In a separate pan, dry-fry the pancetta
until golden and crisp, then set aside.
Cook the pasta. Pop the roasted garlic
out of their skins, add to the onions, then
stir in the remaining oil. Drain the pasta,
then toss through the onions, adding a
good splash of cooking water. Crumble
over the cheese and lightly stir. Season,
then pile onto plates. Scatter with
parsley, drizzle with some more oil and
top with pancetta slices.