Put the pancetta slices on a baking sheet lined with baking paper and sprinkle lightly with icing sugar. Bake in the oven at a low temperature until the pancetta is dry and crispy. To make the pasta dough, whizz the beetroot and puree in a food processor. Add the egg, olive oil and salt and whizz again into a very smooth puree. Blend in the flour and knead. Turn the dough onto a lightly floured surface and continue to knead until smooth. Cover up in cling film and rest in the fridge for 30 minutes. To make the filling, simply combine all the ingredients together. Make the pasta caramelle with the aid of a pasta rolling machine. Roll out the pasta into a thin strip and turn onto a lightly floured surface. Trim off edges, brush with some water and cut into 5 cm rectangles. Spoon a teaspoonful of the prepared filling in the centre of the dough and roll into cigar shapes. Next, pinch the dough close to the filling leaving the edges open, obtaining toffee shaped pasta. Cook the pasta in boiling salted water and drain away the water. To finish the pasta, melt the butter in a pan over moderate heat with the thyme. Add in the cooked pasta, season well with salt and pepper and mix in a little vegetable stock. Throw in the rocket leaves and toss until wilted. Serve immediately garnish with the dried pancetta.