Heat a large pot of water to a boil for the pasta. Salt the water when it boils and cook the pasta to al dente.
In a large skillet, heat 2 tablespoons of the EVOO over medium-high heat. Brown the pancetta for 3 to 4 minutes, then add another tablespoon of EVOO. Add the chicken and brown evenly for 5 to 6 minutes. Add the onions, rosemary, bay leaf, and garlic, then season with salt and pepper, then grate the carrot with a box grater directly into the pan and stir in. Cook until the vegetables are soft, 5 to 6 minutes.
Add the wine to the chicken and vegetables, stir and reduce for a minute, then add the tomatoes and crush them with a wooden spoon. Simmer for a few minutes to thicken the sauce and combine the flavors.