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In a large pot, combine first 12 ingredients, bring to boil, then cover and simmer on low for 1 ½ hours.
In a second pot, cook pasta according to directions for al dente, remove from water and set aside until later.
In a frying pan, cook pancetta until crispy, drain fat, and add to soup pot with chicken.
After 1 ½ hrs, carefully remove chicken carcass from stock, making sure all the bones are out of the liquid, turn heat to medium and bring to a boil, then add cooked pasta.
Separate chicken meat from bones, discard bones and bay leaves, and add the meat back into the pot.
Stir, serve and enjoy!