• In a pot of generously salted water, cook the bucatini until al dente according to package directions. Reserve about 1 cup of pasta water.
  ½ lb bucatini
• Saute the pancetta over medium heat until crispy for about 4 minutes. Remove to a paper towel lined plate to drain.
  3 oz pancetta
• In the same skillet over medium heat, add the butter and olive oil until the butter is melted. Add the shallots and lower the heat. Season with salt and pepper.
  2 T olive oil, 2 T butter, 6 shallots, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
• Continue to cook until the shallots are caramelized about 25 minutes or so, stirring every so often to make sure the shallots don't get too dark on any one side.
• After the shallots are golden and caramelized, raise the heat to medium and stir in the garlic for about 30 seconds or so.
  2 teaspoons fish sauce , 2 Tablespoons tomato paste
• After adding the garlic, stir in the fish sauce and tomato paste. Swirl until the tomato paste is caramelized for about 2 minutes.

  Add in the pancetta.
• Toss the cooked pasta in, adding pasta water in 1/4 cup increments as needed to make the pasta a little saucy. Don't add too much water or you risk diluting the flavors- you just want it all to cling to the pasta, not cover it in sauce.

For the breadcrumbs:

• Over medium high heat, melt the butter. Add the panko and stir until browned, about 5 minutes. Be careful not to burn the breadcrumbs - keep an eye!
  1 T unsalted butter, ¼ cup panko, ¼ cup chopped parsley, zest of 1 lemon
• Sprinkle the breadcrumbs over the pasta to serve along with some parmesan cheese and basil.
  parmesan cheese for garnish