Steam or boil the potatoes until just tender, then drain well. While this occurs, heat the oil in a skillet set over medium heat. Add the pancetta and cook until crispy. Drain all but 2 Tbsp. of the fat. Add the cooked potatoes and garlic and cook a few minutes more. Toss in the cheese, basil, salt and pepper and serve.
Recipe Options: Use baby red, white or Yukon gold potatoes instead of nugget potatoes. Use regular bacon instead of pancetta. Try age asiago or romano cheese instead of parmesan. Use other herbs in the potatoes, such as oregano or Italian parsley, instead of basil, or use a mix of fresh herbs.