This pasta has so much going on flavorwise, but it's really simple to pull together, and downright beautiful. Using a mix of tomatoes in different colors adds even more vibrancy to this dish.
Bring a large pot of salted water to a boil, and cook the pasta according to package directions.
As soon as you put the water on to boil, heat a large pan over medium heat. Line a plate with a couple of paper towels. Add the pancetta to the pan and cook, stirring occasionally, until it is golden brown and crispy on the edges but still has some give to it. Transfer it with a slotted spoon to the paper towels to drain.
Return the pan to medium heat with whatever fat is still left in the pan, and add 2 tablespoons of the olive oil. When the oil is hot, add the onion, fennel, red pepper flakes and season with salt. Sauté the vegetables for about 5 minutes until they have started to soften and turn golden. Add the tomatoes and cook for another 5 minutes until they have softened and started to break down.
When the pasta is cooked to your liking, drain it, reserving ½ cup of the cooking water, then return the pasta to the pot. Add the tomato mixture and as much of the reserved pasta cooking water as you like so that the mixture is nicely sauced and not at all dry. Add the ½ cup Parmesan and half the pancetta and toss to combine.
Transfer the pasta to a serving bowl, and sprinkle over additional Parmesan (or pass it at the table), the remaining crisp pancetta, and the parsley. Serve hot.
Notes
Using a mix of tomatoes in different colors adds even more vibrancy to this dish.
Cook the pancetta (or bacon) until it is golden brown and crispy on the edges but still a bit chewy. Allow it to drain on paper towels to remove excess oil.