Heat a large skillet over medium-high heat, add one tbsp olive oil and heat until very hot. Add the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, prosciutto to a paper towel-lined plate. Repeat same for pancetta pieces.

In the same skillet, add 1 tbsp olive oil to the remains inside, add the garlic and cook over moderate heat, stirring, until softened and fragrant, ~ 2 minutes. Add the tomatoes, crushed red pepper, pancetta and a pinch of salt and cook, stirring occasionally, until a sauce is formed, ~20 minutes. Season the with salt; keep warm.

Bring a large pot of water to boil over high heat.

Drizzle another skillet with olive oil and heat to medium-high. Pat dry the breasts and sprinkle both sides generously with salt and pepper. Place on skillet skin face down and sear for about 4-5 minutes or until skin is crisp. Turn and cook for 2-3 minutes until seared, and repeat for the sides, about 8-10 minutes total. Remove and let rest for 5 minutes.

Season water lightly with salt. Add the tagliatelle and cook until al dente, ~4 minutes. Just before your pasta is ready, return the tomato skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Add the Parmigiano-Reggiano to the pasta and mix well until the cheese melts into the mixture, ~1 minute.

Slice duck breasts at an angle, serve along the pasta immediately and garnish with a sprinkle of Parmigiano-Reggiano