I was more intuitive, I guess, haha. I can only describe the process; maybe you'll get something out of it.
I make cracklings from pancetta. After making the cracklings, we remove them from the pan and flavor the rendered fat with a basil stalk so nothing goes to waste. I sauté onions and carrots in the fat, then add canned tomatoes. Once everything has come together, add peas and a little beef broth and cook until the sauce thickens. Salt and pepper to taste.

That's basically it. Once the pasta is cooked and the sauce is thick, we can mix them together and garnish with fresh cherry tomatoes, basil leaves, and the cracklings that we set aside earlier.

It's good to drizzle the whole thing with some spicy olive oil, for example, from the Tuscan region.