In a large saucepan, bring eight cups of water and Salt (2 teaspoon) to a boil. Cut the Scallion (8) into two inch long pieces, and set aside. Smash the Garlic (2 clove) and set aside. Cut the Pancetta (1 package) into quarter inch pieces and set aside.
Add Chicken Base (1 package) to a half cup of water in a small bowl. Stir until fully incorporated.
When water reaches a boil, add the Bucatini Pasta (8 ounce) and cover. Cook for eight minutes.
After two minutes of cooking, it is crucial that you continue to separate the noodles with tongs to prevent the noodles from sticking. Repeat every three minutes.
Test pasta after eight minutes. It should have a bite to it or continue to cook for desired doneness. Drain the pasta into a colander and toss with a little oil to avoid sticking.
In a large saute pan over medium high heat, add one tablespoon of olive oil. Saute garlic and green onions for two minutes. Remove green onions from pan and set aside.
In the same pan over medium high heat, cook the pancetta until crispy, about six minutes.
Add the White Cooking Wine (1/2 cup) and cook for three minutes until the wine has reduced by half.
Add the chicken broth and continue to reduce for eight minutes.
Add the cooked pasta and the reserved green onions to the pan with the sauce. Cook for two minutes.
Toss with of the Parmesan Cheese (1 tablespoon).
Place the Bucatini into the center of two plates, displaying as much green onions and pancetta on top as possible. Top with remaining Parmesan Cheese (1 tablespoon).