Add the pancetta to a skillet with high sides at medium heat with a tbsp. of olive oil. Allow the pancetta to sauté until the fat renders and they are crisp, but not too crisp!

Remove the pancetta from the skillet but keep the fats in the skillet.

Start the water for the fettuccini and salt it heavily before adding the pasta to cook. Reserve about 3/4 cup or so of pasta water before draining the pasta. Boil the pasta 1 minute less then the directions on the back of the box for aldente pasta.

Add the crushed red pepper to the skillet and then add all of the tomatoes. Sauté  the tomatoes at medium high heat and stir frequently. Season with a generous amount of cracked black pepper and kosher salt. Before you add any other ingredients the tomatoes should be blistered and start breaking apart. You can use the back of a wooden spoon to mash them a bit. But, the tomatoes shouldn't be fully mashed. Just blistered and a bit gushy.

Then, add the sliced garlic to the pan and saute until the garlic is fragrant and slightly golden.

Add 2 more tbsp of olive oil and stir.

Add the pasta water to the skillet and bring to a low boil.

Next, the pancetta goes back into the skillet along with any accumulated juices from the bowl.

Using tongs add the fettuccini into the skillet and begin incorporating the sauce with the pasta by storing together.

Add generous amount of fresh roughly chopped basil to the skillet. Stir.

Add the marinated mozzarella balls (bocconcini) on top of the pasta dish. The heat should be at medium. Cover the skillet and allow the cheese to melt into the pasta dish.

Uncover the skillet once the cheese is melty and incorporate the ingredients with a pair of tongs.

Serve in a large family size bowl and garnish with fresh parsley, basil, and Pecorino Romano.