I used flat square piece of pasta for this, maybe an inch square or so. This dish is not meant to be drowned in sauce.
green olives and tomatoes, stoned and seeded and slivered.
a dozen thin slices of pancetta
chilli sliced to taste – I used one for this, serving two people.
Parmesan cheese flaked with a potato peeler (or your own implement)
While the pasta boils
In olive oil fry the pancetta until almost crisp, take out and set aside. Very gently fry the garlic and chilli in the oil, add the olives and tomatoes, warm and then let sit.
When the pasta is ready, drain and add to the pan, mix. Serve into bowls, quickly turn heat to high in the pan, add the pancetta again, heat/crisp up, place on top of the pasta along with the cheese.
Lots of freshly ground pepper at the table.