By Joyce Goldstein
Although there is no such thing as a chicken pasta in Italy, you could turn this fast and easy sauté into a sauce for fusilli or rigatoni. Purists may serve potatoes!
Heat ¼ cup olive oil in a medium sauté pan over medium heat. Add the pancetta and cook until the fat is rendered and the pancetta is reduced in volume to ⅓ cup, 10 to 15 minutes. Remove the pancetta with a slo