Bring a large pot of water to a boil for the pasta.
In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the pancetta and cook, stirring often, until the fat is rendered, 2-3 minutes. Add the rosemary, garlic and 2 teaspoons pepper; stir a minute. Add the wine and stock; bring to a boil. Cook, stirring occasionally, until the sauce has reduced by half, about 12 minutes.
Salt the boiling water, add the pasta and cook to al dente. Reserve half a mug of the cooking water, then drain pasta and toss with the sauce. Remove from heat and toss with the cooking water, grated cheese and EVOO. Season with salt and pepper.
Serve with tricolor salad (endive, radicchio and arugula or romaine) dressed with balsamic, EVOO, salt and pepper.
This recipe was featured in the December 2015 magazine of Every Day with Rachael Ray magazine.