Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the pasta and cook to al dente according to the package directions. Just before draining, reserve about 1 cup of the pasta-cooking water. Drain pasta and reserve.
While the pasta is cooking, place a large skillet over medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once the pan is hot, add the pancetta and cook until crispy and it has rendered most of its fat, stirring occasionally. Drain pancetta on a paper towel-lined plate and reserve.