Bring a large pot of salted water to a boil. Cook the angel hair pasta according to package directions. Drain and reserve.
Heat a large sauté pan over medium heat. Add the pancetta and cook until crisp and brown (about 3 minutes). Push the pancetta to the side and cook the garlic in the rendered fat until aromatic and starting to brown (about 30 seconds).
Stir in the pepper flakes and crab. Let the crab brown in a few places (about 1 minute).
Deglaze the pan with the white wine and simmer until the liquid is reduced by about half (about 5 minutes). Toss in the lemon zest and basil.
Taste and adjust seasoning with salt and pepper. Divide between 4 bowls.