Fettuccine with Ragu Bianco

Ingredients

• 1 pound, ground chicken
• 2 ounces, pancetta - finely cubed
• 1 medium, carrot
• 1 stalk, celery
• 1 medium, yellow onion
• 1/4 cup, dry white wine
• 1 1/4 cup, vegetable broth
• 3 tbsp, Santa Barbara Estate Blend EVOO
• salt and pepper - to taste
• 2 sprigs, rosemary
• 1/4 cup, heavy cream
• 1 tbsp, cornstarch
• 250 grams, il Fustino Fettuccine bundles
• Pecorino Romano - grated