Preheat oven to 275 degrees F (140 degrees C).
Peel the Onion (1) and cut into a quarter inch dice. Place into a medium bowl. Peel the Carrot (2) and cut into a quarter inch dice and add to the bowl with onions. Cut the Celery (2 stalk) into a quarter inch dice and add to bowl with onions and carrots.
Remove the Fresh Thyme (0.25 ounce) leaves from stems and discard stems. Set leaves aside.
Mince Fresh Chives (6 stalk) and set aside. Slice the Garlic (8 clove) very thinly and set aside. Cut the Pancetta (3 ounce) into quarter inch pieces, and set aside.
Zest the Lemon (1) and set aside. Cut the leaves off the Tuscan Kale (1 bunch) stems and discard stems. Cut the leaves into large pieces, about four inches. Place the kale in a large bowl.
Drizzle olive oil over the kale, sprinkle with Salt (1/4 teaspoon), the lemon zest, and the sliced garlic. Toss gently to coat each piece of kale well with all the ingredients. Place the kale in a single layer onto a sheet pan and bake for thirty five minutes.
Heat a medium saucepan over high heat. When the pan is hot, add Olive Oil (1 tablespoon) and reduce heat to medium high. Add the onion, carrots, and celery, and cook for five minutes.
Add the thyme and Tomato Paste (1 tablespoon) and cook for three minutes more.
Add the Canned Crushed Tomatoes (28 ounce), Crushed Red Pepper Flakes (1 teaspoon), and Ground Black Pepper (1/4 teaspoon) and reduce heat to low. Cook uncovered for fifteen minutes, stirring occasionally.
Heat a medium sauce pan over medium high heat and cook the pancetta until crispy. Remove the pancetta from the pan and place on paper towels.
Bring eight cups of water to a boil with Salt (1 tablespoon) in a large saucepan. When water reaches a boil, add pasta. Cook for twelve minutes.
After two minutes, it is critical that you continue to separate the noodles with tongs to prevent the noodles from sticking, Repeat this process every three to four minutes.
Test pasta after twelve minutes. It should have a bite to it. Drain the pasta into a colander.
Add the pasta to the pot with the sauce, add two tablespoons of Parmesan Cheese (1/2 cup) and the cooked pancetta. Toss until well incorporated.
Place the Spaghetti Alla Chitarra (8 ounce) into the center of two plates. Top with remaining parmesan cheese (1/2 cup) and the chives.