Homemade pasta with cantaloupe-pancetta sauce with Sauvignon blanc

Got this recipe from Emeril Lagasse's book Farm to Fork. This sauce sounded crazy but then I remembered melon balls wrapped in Prosciutto and was like "bam, its on like donkey kong!"

Cooked pancetta then added shallots before putting a whole cantelope in and letting it cook until broken down. Cream and diced Marjoram were put in and the cooked homemade pasta. This was plated and topped with parm reggie and cracked black. With a mildly dry Savignon blanc from the columbia river this dish was amazing, the fresh marjoram was an excellent touch that brought it all together. Imported Italian pancetta was proper.

It could have gone with a pyramid apricot ale well or Mac and Jacks, something fruity. Serve with a simple green salad with vinegrette or some sort of acidic side dish and this is a great unique meal.