In a large skillet over medium-low heat, render your pancetta until it is deeply golden and crispy. Spoon the crispy bits out of the pan and set them aside, leaving about 1 to 2 tablespoons of the rendered fat in the skillet.

Drop your heat to low. Add the finely minced shallot to the remaining pancetta fat and cook for 2 minutes until translucent and soft, but not browned.

Grate the zest of your entire lemon directly into the warm fat and shallots. Turn off the heat.

Drop your pasta into a pot of salted boiling water. Cook it until it is very al dente (about 2 minutes shy of package directions), as it will finish cooking in the sauce.

Turn your heat on and pour the splash of white wine into your skillet with the shallots and lemon zest to stop the cooking. Swirl it around. Right before draining the pasta, ladle 1/2 cup of that cloudy pasta water into the skillet. Bring it up to a simmer

Drain the pasta and add directly into your skillet. Toss vigorously over medium heat. The starches in the water will bind with the pancetta fat, creating a glossy, velvety coating. Pour in the juice of half the lemon and the grated cheese, tossing continuously.

Turn off the heat. Fold in your fresh arugula or basil, along with a mountain of freshly cracked black pepper. The residual heat will perfectly wilt the greens in seconds.

Plate the pasta immediately and scatter those reserved crispy pancetta lardons over the top.