Place a large pot of water over high heat to boil. When the water comes up to a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions. Just before draining reserve 1/2 cup of the pasta cooking liquid. Drain pasta and reserve.
While the pasta is cooking, season the shrimp with salt and black pepper. Unroll each slice of pancetta into a long strip and wrap one strip around each shrimp.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Sear the wrapped shrimp in the pan until golden brown and cooked through, 3-4 minutes per side. Remove the shrimp from the pan and reserve on a plate.