In a large, heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Stir in the anchovies until melted, then add the pancetta and cook until crisp, 3 to 4 minutes. Add the potato, carrots, onion and garlic. Season with the rosemary sprigs, bay leaf, paprika, crushed red pepper, allspice and salt and black pepper to taste; cook until the vegetables are softened, 7 to 8 minutes.