Bring a large pot of water to a boil. Cook pasta according to package directions.
In a skillet render pancetta until crispy; drain and set aside.
Meanwhile, in a separate skillet sauté garlic with half the olive oil until it turns slightly yellow, add vegetables, salt, pepper, and sauté over high heat for five minutes.
Drain pasta reserving ½-cup pasta cooking water.
Toss pasta with sautéed veggies and cooking water, stir in basil. Top with pancetta and cheese before serving.
