Heat the oil in a 12-inch skillet over medium-heat. Add the pancetta and cook until it's translucent and just starting to render its fat, about 2 minutes. Add the broccoli, garlic, salt, and chile flakes; stir to combine.
Reduce the heat to medium low and cook uncovered, stirring every 5 to 10 minutes, until the broccoli is tender and slightly browned, about 45 minutes total. Taste and add more salt, if necessary. Let cool briefly and serve.
Notes
If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of pancetta that is known to be GF.
This recipe can be served warm or at room temperature.