Remove from heat, and divide soup among 6 bowls; top each with about 2 teaspoons pancetta and 1 cooked garlic clove. Drizzle evenly with reserved garlic oil. Serve with grated Pecorino Romano ...
The bowl’s ceramic material also retains heat, keeping the soup warm for longer periods ... Add the bay leaf and deglaze the pan with the white wine, scraping up any brown bits from the bottom ...