First get your pasta water boiling. Place a large pot of water with a strainer and salt well once boiling. If you don’t have a pasta strainer, use a standard colander but keep 2 cups of water aside before straining.

Remove any rind from the pancetta, dice into lardons. (Note placing it in the freezer 30-50 minutes can make it easier to cut). Place diced pieces in a dry frying pan on medium high heat. Cook about 5 minutes or until the meat is browned and crispy and the fat has been rendered. Remove from pan using a slotted spoon and set aside leaving the fat in the pan.

In the same pan with fat, add the chopped shallot and sweat for 2-3 minutes until softened and translucent.

Add the chili, oregano and garlic, cook for a few seconds until fragrant. Deglaze with white wine. Add the passata, and return crispy pancetta, simmer gently.

Drain the pasta (almost al dente), add it directly to the sauce. Add pasta cooking water a little at a time, until you reach a nice sauce consistency. Remove from heat and stir in the finely grated Parmesan cheese. Add the parsley and and toss to combine. Serve immediately.