Start by cooking the pancetta cubes (or bacon strips) until they are nice and crispy but not entirely cooked. Start with a cold pan and cook on low heat to render the fat slowly and cook evenly. If you’re using bacon strips, chop into bacon bits after they’ve cooked.
Then, while still on low heat, add the garlic cloves to the bacon grease and let them cook until softened, about 6 minutes. Add in red pepper flakes to let their flavors infuse into the bacon grease.
By now, the pancetta should be cooked and the garlic fragrant. To the pan, add your basic, canned tomato sauce (we use Rao’s brand). Stir to let it heat up and lower the heat to a simmer.
While the sauce is simmering, spiralize the yellow squash into thin or thick noodles to preference. Add them to the simmering sauce and let them cook for about 2 minutes, just to soften up.
Season with salt and pepper to taste and remove from the heat and into serving bowls.
Sprinkle with freshly grated Parmesan cheese and enjoy!