Pasta and Chickpeas with Pancetta (Pasta e Ceci con Pancetta)

Ensure the Dried chickpeas have been soaked overnight and then cooked until tender. Reserve some of the chickpea cooking liquid if available, otherwise use water.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat.

Add the Diced Pancetta to the pot and cook until crispy and golden, rendering its fat. Remove the Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.