| 1 | Place pancetta in a large saute pan and cook over medium-low heat, stirring occasionally, until crisp, about 15 minutes. |
| 2 | Using a slotted spoon, remove from pan and drain on paper towels. |
| 3 | Set aside. |
| 4 | Pour off all but 1 t of the fat. |
| 5 | Add butter to the fat in the pan. |
| 6 | Add garlic, shallots, and sugar and season lightly with salt and pepper. |
| 7 | Reduce heat to lowest setting and cook, covered, until shallots are soft and transparent, about 15 minutes. |
| 8 | Remove lid, raise heat to medium high, and cook, stirring constantly, until pan has deep golden-brown coating, about 10 minutes. |
| 9 | Do not allow to burn. |
| 10 | Add the stock and simmer until reduced by one-third, stirring to loosen brown bits from bottom of pan, about 7 minutes. |
| 11 | The sauce can be prepared up to this point several hours ahead and kept, covered, in the refrigerator. |
| 12 | Bring a large pot of water to a boil for the pasta. |
| 13 | (reheat the shallot mixture if it was prepared in advance). |
| 14 | If using, add cream to shallots and simmer for 2 minutes over high heat, until sauce thickens slightly. |
| 15 | Keep warm. |
| 16 | Coarsely chop all but a small handful of herbs. |
| 17 | Cook pasta according to package directions. |
| 18 | Drain and return to pot. |
| 19 | Add chopped herbs to sauce and cook for another minute. |
| 20 | Season to taste with salt and pepper. |
| 21 | Add pasta to sauce and toss together over low heat for 1 minute. |
| 22 | (as pasta and sauce heat, fry remaining herbs in ?t olive oil until crisp, for garnish). |
| 23 | Stir in pancetta and ?c of the grated cheese. |
| 24 | Divide the pasta among 4 bowls. |
| 25 | Garnish with fried herbs. |
| 26 | Serve remaining cheese on the side. |
| 27 | martha stewart living/october/94 scanned & edited by di pahl & |
