Type what you have

Ingredients

• ✓ pancetta
• red onion
• garlic
• salt
• black pepper
• cabbage
• soy sauce
• hot pepper sauce

Instructions

1. 1 Cook and stir pancetta in a large skillet over medium heat until slightly browned, about 5 minutes. Add onion, garlic, salt, and black pepper; cook until onions become translucent, 5 to 10 minutes. Cook and stir cabbage with pancetta mixture until slightly softened, 5 minutes. Add soy sauce and hot pepper sauce; cook until cabbage is tender, about 10 more minutes.

By BlackwaterStout

Ingredients

• ✓ pancetta
• green bean
• shallot
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
2. 2 Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

By Eve

Ingredients

• ✓ pancetta
• bucatini pasta
• avocado
• pecorino romano cheese
• egg yolk
• black pepper
• lemon juice
• pecorino romano cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, heat a nonstick pan over medium-low heat. Add pancetta and cook on until tender and the fat has rendered. Remove from heat.
3. 3 Ladle 1 cup pasta cooking water into a bowl; set aside.
4. 4 Puree avocado in a bowl using a hand blender. Add 1/4 cup Pecorino Romano cheese, egg yolks, 2 teaspoons black pepper, and lemon juice. Stir well until sauce is creamy.
5. 5 Use spaghetti tongs to add the pasta directly from the water to the pan with the pancetta, allowing a bit of pasta water to help thin the sauce. Toss the pasta in the skillet to coat the pasta with the pancetta. Add avocado sauce to the pasta, stirring constantly. Mix in reserved pasta water if necessary.
6. 6 Divide pasta between 2 plates. Top with the remaining cheese and black pepper. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ pancetta
• pumpkin
• olive oil
• thyme
• salt
• black pepper
• gemelli pasta
• chicken broth
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Pile diced pumpkin on the baking sheet. Drizzle with 1 tablespoon olive oil and toss lightly to coat. Spread pumpkin out and sprinkle with thyme, salt, and pepper.
3. 3 Bake in the preheated oven for 20 minutes. Remove and set aside.
4. 4 Bring a large pot of unsalted water to a boil. Add gemelli pasta and boil until just nearly tender, about 9 minutes.
5. 5 Heat remaining olive oil in a large pan over medium heat. Add pancetta and cook until starting to brown, 4 to 5 minutes. Add the roasted pumpkin and cook, stirring frequently, 2 to 3 minutes more. Pour in chicken broth and bring to a boil.
6. 6 Drain pasta and add to the pan with the pumpkin mixture. Continue cooking until pasta is tender yet firm to the bite, 1 to 2 minutes more. Serve immediately, topped with Parmigiano-Reggiano cheese.

By Kim's Cooking Now

Ingredients

• ✓ pancetta
• olive oil
• broccoli rice
• saffron
• vegetable broth
• parmigiano-reggiano cheese
• egg
• almond meal
• hazelnut meal
• chili powder
• black pepper
• mozzarella

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Heat 1 teaspoon olive oil in a skillet over medium heat. Add chopped pancetta and cook and stir until cooked through but not too crispy, 4 to 6 minutes. Add frozen broccoli rice and stir until it is warmed through and the liquid releases, 3 to 5 minutes.
3. 3 Stir saffron powder into hot broth and pour mixture into the skillet. Continue cooking, stirring often, until most of the liquid has evaporated, about 5 minutes. Transfer broccoli rice to a large bowl to cool completely, about 15 minutes.
4. 4 Add shredded Parmigiano-Reggiano cheese and egg to cooled rice mixture and mix until well combined. Whisk together almond meal, hazelnut meal, chili powder, and pepper in a separate bowl; remove 1/3 cup and mix into the rice mixture until well combined.
5. 5 Coat your hands with remaining 1 teaspoon olive oil. Scoop rice mixture with a 1-ounce cookie scoop into your palm. Make an indentation in the rice ball with the back of the cookie scoop. Place 1 bocconcini inside the indentation and add another scoop rice on top. Form into a ball and roll in the almond meal mixture, coating well on all sides; place on the prepared baking sheet. Repeat with remaining rice, bocconcini, and almond meal mixture.
6. 6 Bake in the preheated oven for 15 minutes. Turn croquettes over and bake until brown and crispy, about 10 more minutes.

By Buckwheat Queen

Ingredients

• ✓ pancetta
• green cabbage
• cauliflower
• couscous
• butter
• all-purpose flour
• milk
• oregano
• salt
• swiss cheese
• black pepper
• cayenne pepper
• parmesan cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a baking pan.
2. 2 Cover the bottom of the prepared baking pan with cabbage. Arrange pancetta over the cabbage. Top with cauliflower and couscous.
3. 3 Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low; whisk in milk. Cook until mixture thickens, about 2 minutes. Whisk in oregano and salt. Add Swiss cheese, black pepper, and cayenne pepper. Whisk until smooth. Pour sauce over the cauliflower in the baking pan. Sprinkle Parmesan cheese and bread crumbs on top.
4. 4 Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until cauliflower is tender, about 20 minutes more. Tent with aluminum foil if top is browning too quickly. Transfer gratin to a wire rack; let cool, about 10 minutes.

By Laka kuharica - Easy Cook

Ingredients

• ✓ pancetta
• brussels sprout
• olive oil
• kosher salt
• brown sugar
• butter
• pecan
• aluminum foil

Instructions

1. 1 Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap® Aluminum Foil.
2. 2 Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside.
3. 3 Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic.
4. 4 Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds® Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand.
5. 5 Toss the roasted Brussels sprouts with caramelized pecans before serving.

By Reynolds KitchensR

Ingredients

• ✓ pancetta
• egg
• egg yolk
• pecorino cheese
• olive oil
• zucchini
• parmigiano-reggiano cheese
• black pepper

Instructions

1. 1 Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
2. 2 Heat olive oil in a large wok or skillet over medium heat; cook and stir pancetta until cooked through but not crispy, 2 to 3 minutes. Add the zucchini noodles (zoodles); cook and stir until zoodles are warmed but not soft and pancetta is slightly crispy, 3 to 5 minutes. Remove wok from heat.
3. 3 Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.

By Buckwheat Queen

Ingredients

• ✓ pancetta
• brussels sprout
• apple
• olive oil
• rosemary
• chicken thigh
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
3. 3 Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
4. 4 Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By My Stir Crazy Kitchen

Ingredients

• ✓ pancetta
• goat cheese
• red pepper
• pecan
• garlic
• salt
• black pepper
• chicken breast

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil or parchment paper.
2. 2 Mix goat cheese, red pepper, pecans, and garlic together in a bowl; season with salt and pepper. Lay each cutlet onto two slices of pancetta.
3. 3 Sandwich each chicken cutlet between two sheets of plastic wrap; pound chicken with a kitchen mallet to about 1/4 inch thick. Spoon goat cheese mixture onto the chicken cutlets. Roll chicken and pancetta around the goat cheese mixture and place onto prepared baking sheet with the seam side down. Season each roll with salt and pepper.
4. 4 Cook until the chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center of the rolls should read at least 165 degrees F (74 degrees C).

By jkjwebber

Ingredients

• ✓ pancetta
• ground beef
• bread crumb
• shallot
• dijon mustard
• egg
• garlic
• kosher salt
• black pepper
• hamburger bun

Instructions

1. 1 Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
2. 2 Form ground beef mixture into 6 patties.
3. 3 Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
4. 4 Preheat grill for medium heat and lightly oil the grate.
5. 5 Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
6. 6 Place 1 burger into each of the buns; top burger with a pancetta slice.

By Lauren_Francis

Ingredients

• ✓ pancetta
• pork loin
• onion
• shallot
• olive oil
• potato
• green chile
• corn kernel
• chicken stock
• salt
• black pepper
• half-and-half

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.
2. 2 Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.
5. 5 Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.

By Diana71

Ingredients

• ✓ pancetta
• quail
• sage
• butter
• brandy
• beef stock
• white wine
• salt
• black pepper
• onion
• arborio rice
• parmigiano cheese

Instructions

1. 1 Season the insides of the quail with salt and pepper and insert a sage leaf into each. Wrap each with pancetta slices, fastening with toothpicks.
2. 2 Melt 1 tablespoon butter in a saucepan over medium-high heat. Brown quail, moistening with brandy, 1/2 of the beef stock, and 1/2 of the wine, until most of the wine has evaporated, 5 to 7 minutes. Season with salt and pepper, and transfer mixture to a baking dish.
3. 3 Roast in the preheated oven until quail are no longer pink in the centers and juices run clear, about 12 minutes, moistening with juices as needed.
4. 4 Remove baking dish from the oven and transfer juices to the saucepan; add quail. Cover and cook over low heat, turning frequently, for another 6 minutes.
5. 5 Meanwhile, heat 1/2 tablespoon butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in rice and stir until coated in butter and starting to toast, 2 to 3 minutes.
6. 6 Reduce heat to medium and stir in remaining wine. Let wine simmer until it has mostly evaporated, then stir in 1/3 of the remaining broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring risotto constantly, 15 to 20 minutes.
7. 7 Stir remaining butter and 1/2 of the Parmigiano cheese into the risotto.
8. 8 Serve each quail on a bed of risotto. Drizzle edges of risotto with pan juices and sprinkle remaining Parmigiano cheese on each quail. Serve hot.

By paigetheblogger

Ingredients

• ✓ pancetta
• olive oil
• carrot
• onion
• celery
• salt
• black pepper
• ground beef
• merguez sausage
• chianti wine
• tomato paste
• milk

Instructions

1. 1 Heat oil in a medium Dutch oven over medium heat until simmering. Add pancetta and cook, stirring often, until fat has rendered, 10 to 12 minutes. Add carrot, onion, and celery and season with salt and pepper. Cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes.
2. 2 Add ground beef and merguez sausage and increase heat to medium-high. Cook, stirring to break meat into small pieces, until browned, 12 to 15 minutes. Drain excess fat as needed.
3. 3 Add Chianti and cook until liquid has almost evaporated. Reduce heat to medium and stir in tomato paste. Cook until sauce turns dark red, 3 to 5 minutes. Add enough milk to barely cover the meat. Continue to cook, stirring occasionally, until milk has evaporated and the mixture turns into a thick rich sauce, 1 to 1 1/2 hours. Adjust salt and pepper, if necessary.

By thedailygourmet

Ingredients

• ✓ pancetta
• vegetable broth
• water
• saffron
• olive oil
• onion
• arborio rice
• white wine
• parmesan cheese
• parmesan cheese
• butter

Instructions

1. 1 Pour vegetable stock into a saucepan over low heat. Cover and keep warm.
2. 2 Combine hot water and saffron threads in a small bowl.
3. 3 Heat 2 tablespoons oil in a stovetop pressure cooker. Cook and stir onion until softened, 3 to 5 minutes. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in wine; simmer until alcohol has evaporated and rice has absorbed wine, about 2 minutes.
4. 4 Stir vegetable stock and saffron mixture into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
5. 5 Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Stir in 1/2 cup plus 2 tablespoons Parmesan cheese, pancetta, and butter. Let stand until rice absorbs remaining stock and Parmesan cheese melts, 2 to 3 minutes.

By miche

Ingredients

• ✓ pancetta
• potato
• olive oil
• salt
• olive oil
• king trumpet mushroom
• chanterelle mushroom
• nameko mushroom
• shimeji mushroom
• sherry vinegar
• tarragon
• garlic
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes into a large roasting pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and mix to coat. Arrange potatoes cut-side up.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 While potatoes are roasting, pour 1 teaspoon olive oil into a large skillet over medium heat and cook pancetta, stirring often, in hot oil until pancetta releases some fat and looks like cooked ham, about 5 minutes. Stir in king trumpet, chanterelle, nameko, and clamshell mushrooms, adding a pinch of salt as they cook.
5. 5 Turn heat to high and cook mushrooms until most of the juices evaporate and mushrooms begin to brown, about 10 minutes.
6. 6 Turn oven heat up to 425 degrees F (220 degrees C).
7. 7 Stir potatoes in the baking dish; mix mushrooms and pancetta with potatoes. Return to the oven and bake for 10 minutes; stir and continue baking until potatoes are browned, soft, and tender, about 10 more minutes. Let cool slightly, about 10 minutes.
8. 8 Drizzle sherry vinegar over potatoes and mushrooms, sprinkle with tarragon, garlic, and 1 tablespoon olive oil; toss to mix. Taste and adjust seasoning. Transfer to a serving platter.

By John Mitzewich

Ingredients

• ✓ pancetta
• pearl barley
• olive oil
• bacon
• onion
• carrot
• celery
• cannellini bean
• water
• salt
• black pepper
• rosemary
• olive oil

Instructions

1. 1 Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.
2. 2 Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp, about 3 or 4 minutes. Stir onion, carrot, and celery into pancetta and cook until vegetables are slightly softened, 2 to 3 minutes.
3. 3 Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and simmer for 40 minutes, stirring regularly and adding more water if soup gets too thick.
4. 4 Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.

By Erinn

Ingredients

• ✓ pancetta
• rice
• olive oil
• carrot
• celery
• bell pepper
• ground beef
• bacon
• marinara sauce
• red wine
• red pepper flakes
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.
3. 3 Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. 4 Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
5. 5 Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

By Allrecipes Member

Ingredients

• ✓ pancetta
• partridge breast
• butter
• mushroom
• onion
• garlic
• spinach
• water
• mushroom gravy mix
• red wine
• cream
• thyme
• toothpick

Instructions

1. 1 Place partridge fillets, one at a time, between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin; set aside.
2. 2 Heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic until softened, 5 to 7 minutes. Set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until it turns bright green, about 30 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice.
5. 5 Stir cold water gradually into gravy mix in a small saucepan using a whisk. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let simmer for 1 minute. Remove from heat and mix wine, cream, and thyme into gravy; gravy will thicken upon standing.
6. 6 Lay tenderized fillets on a cutting board and place a thin layer of blanched spinach on top. Top with a thin layer of sauteed mushrooms, followed by 1 piece of pancetta. Roll and fold fillets, securing with toothpicks. Place into a small roasting pan. Pour gravy over meat until completely immersed.
7. 7 Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes.

By david

Ingredients

• ✓ pancetta
• tubettini
• bacon
• onion
• carrot
• celery
• garlic
• chicken broth
• cranberry bean
• tomato
• rosemary
• bay leaf
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tubettini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
2. 2 Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add pancetta and cook until fat has been rendered, about 5 minutes. Add onion, carrots, and celery; saute, stirring frequently, until translucent, about 4 minutes. Add garlic and cook for 1 minute.
3. 3 Pour 1/4 cup chicken broth into the pressure cooker and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
4. 4 Close and lock the lid of the pressure cooker and close the valve. Select Manual pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
6. 6 Transfer 2 cups of soup, with as many beans as possible, to a mini food processor; blend until smooth. Place back into the pot and stir. Ladle soup into bowls, add the reserved pasta, and serve.

By Bren

Ingredients

• ✓ pancetta
• egg
• heavy cream
• parmesan cheese
• penne pasta
• olive oil
• onion
• nutmeg
• pine nut
• salt
• black pepper
• flat leaf parsley
• parmesan cheese

Instructions

1. 1 Whisk together eggs, cream, and 1 cup Parmesan cheese in a bowl. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta; cook until al dente, 8 to 10 minutes. Drain pasta; return it to the pot off heat and cover to keep warm.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 8 minutes. Transfer onion to a bowl; cover to keep warm.
4. 4 Cook pancetta in the same skillet over medium heat until browned; toss with nutmeg. Drain on paper towels.
5. 5 Combine pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in egg mixture, tossing gently, so eggs don't scramble. Cook until just heated through.
6. 6 Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.

By KMOMMYZ

Ingredients

• ✓ pancetta
• cauliflower
• butter
• salt
• black pepper
• garlic
• olive oil
• onion
• thyme
• rosemary
• turmeric
• chicken stock
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Arrange cauliflower tightly into a 9x13-inch glass baking dish. Pour melted butter over cauliflower and lightly season with salt and pepper. Place garlic cloves into the cauliflower.
3. 3 Roast in the preheated oven until cauliflower is tender and browned, about 30 minutes.
4. 4 Heat olive oil in a large skillet over medium heat. Cook and stir pancetta in the hot oil until browned and crisp, 5 to 10 minutes. Transfer pancetta to paper towel-lined bowl, reserving pancetta drippings in the skillet.
5. 5 Cook and stir onion in the pancetta drippings until tender, about 5 minutes. Mix thyme, rosemary, and turmeric into onion.
6. 6 Pour chicken stock over onion mixture and bring to a boil. Add cauliflower and garlic to chicken stock. Reduce heat to medium and simmer soup until cauliflower is very soft, about 15 minutes. Stir pancetta into soup.
7. 7 Blend soup using an immersion blender until completely smooth. Stir Cheddar cheese, 1 to 2 tablespoons at a time, into soup until melted.

By Lora

Ingredients

• ✓ pancetta
• butter
• olive oil
• onion
• garlic
• chicken sausage
• red wine
• crimini mushroom
• cherry tomato
• basil
• oregano
• salt
• orecchiette pasta
• spinach

Instructions

1. 1 Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften, about 2 minutes.
2. 2 Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
3. 3 Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
4. 4 Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
5. 5 Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.

By Staci

Ingredients

• ✓ pancetta
• cayenne pepper
• marjoram
• parmigiano-reggiano cheese
• rigatoni
• red onion
• yellow onion
• bay leaf
• tomato paste
• white wine
• black pepper
• carrot
• celery
• kosher salt
• beef chuck
• salt pork
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add pancetta and cook until most of the fat is rendered, about 6 minutes. Transfer to a plate with a slotted spoon.
2. 2 Add beef chuck and 2 teaspoons salt to the pot. Increase the heat to high; cook and stir until browned and any liquid released begins to evaporate, 10 to 15 minutes.
3. 3 Reduce the heat to medium-high. Add cooked pancetta, celery, carrots, remaining 1 teaspoon salt, and pepper; cook and stir for 5 minutes. Add white wine, tomato paste, and bay leaf; cook and stir for 2 to 3 minutes, scraping up the drippings from the bottom of the pan.
4. 4 Add yellow and red onions. Reduce the heat to medium, cover, and cook for 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again and cook for 30 more minutes.
5. 5 Stir, then reduce the heat to low. Keep uncovered and cook, occasionally stirring and skimming off any fat, until beef and onions seem to melt into each other, 8 to 10 hours. If the sauce is reducing too much, add water or broth as needed to maintain a sauce-like consistency.
6. 6 When the sauce is almost finished, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
7. 7 Add rigatoni to the sauce and cook until heated through. Garnish with Parmigiano-Reggiano cheese, marjoram, and cayenne.

By John Mitzewich

Ingredients

• ✓ pancetta
• cilantro
• canola oil
• honey
• lime juice
• salt
• chipotle pepper
• adobo sauce
• chipotle pepper
• lemon juice
• rice vinegar
• garlic
• canola oil
• salt
• shrimp

Instructions

1. 1 Prepare cilantro oil by pureeing cilantro, canola oil, honey, lime juice, and salt to taste until smooth; pour into a bowl or bottle, and set aside.
2. 2 Prepare the chipotle vinaigrette by pureeing the chipotle pepper, adobo sauce, lemon juice, rice vinegar, and garlic in a blender until smooth. With the blender running, slowly pour in the canola oil, and puree until creamy. Season to taste with salt, and set aside.
3. 3 Preheat a grill for medium heat.
4. 4 Cut the pancetta slices in half. Wrap a half slice of pancetta around each shrimp to cover. Grill until the pancetta has crisped, and the shrimp has turned opaque, 2 to 3 minutes per side. Drain on paper towels.
5. 5 To serve, arrange cooked shrimp on a warmed serving platter or individual plates, and drizzle with chipotle vinaigrette and cilantro oil.

By Ryan Nomura

Ingredients

• ✓ pancetta
• tomato
• olive oil
• onion
• garlic
• red pepper
• kosher salt
• tomato paste
• vodka
• rigatoni
• penne pasta
• heavy cream
• pepper
• parmesan cheese
• parsley
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Place a large pot of salted water over high heat to bring to a boil. Pour tomatoes in a medium bowl and crush well with hands or chop in a food processor. Set aside.
3. 3 While water heats, prepare the sauce: Heat oil and pancetta in a large saucepan or deep skillet over medium-high heat. Cook, stirring frequently until pancetta is crisp, about 5 minutes. Add onion and cook, stirring constantly, until translucent, about 3 minutes. Add garlic and crushed red pepper and cook for 1 minute. Add tomato paste and cook, stirring often, until the tomato paste has taken on a slight brownish color, 2 to 3 minutes. Add vodka and cook until reduced by at least half. Stir in reserved tomatoes and juices and bring mixture to a simmer. Reduce heat and simmer until thickened, about 10 minutes.
4. 4 While sauce reduces, add pasta to boiling water and cook, according to package directions until al dente, 11 to 12 minutes.
5. 5 Once sauce is reduced, stir in heavy cream and pepper and cook for 3 minutes, stirring often. Stir in 1/3 cup cheese, parsley, basil and pasta until well combined. Season with additional salt and pepper if desired.
6. 6 Sprinkle with remaining cheese and more herbs if desired.
7. 7 Serve and enjoy.

By Nicole McLaughlin

Ingredients

• ✓ pancetta
• butter
• onion
• carrot
• celery
• olive oil
• ground pork
• ground beef
• white wine
• beef stock
• tomato paste
• chicken liver
• heavy cream
• salt
• black pepper
• nutmeg

Instructions

1. 1 In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, celery, and pancetta; cook, stirring often, until lightly browned, about 10 minutes. Transfer to a heavy large saucepan.
2. 2 In the same skillet, heat olive oil over medium heat. Cook and stir ground pork and beef in hot oil until crumbly and browned. Pour in wine, increase heat to medium-high, and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with pancetta and vegetables. Set the skillet aside.
3. 3 Stir beef stock and tomato paste into the saucepan; bring to a boil. Reduce heat and simmer, partially covered, for 45 minutes, stirring occasionally.
4. 4 Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium-high heat. Sauté chicken livers in hot butter until firm and lightly browned, 3 to 4 minutes. Remove livers from the skillet and dice. Set aside and add to sauce 10 minutes before it is done.
5. 5 A few minutes before serving, stir in cream and cook until sauce is heated through. Season with salt, pepper, and nutmeg.

By MARBALET

Ingredients

• ✓ pancetta
• black pepper
• salt
• bay leaf
• red pepper flakes
• oregano
• rosemary
• heavy cream
• parmesan cheese
• chicken stock
• cannellini bean
• white wine
• garlic
• celery
• carrot
• onion
• butter

Instructions

1. 1 Melt butter in a medium pot over medium heat. Add pancetta; cook and stir until browned, about 3 minutes.
2. 2 Remove pancetta but leave grease in the pot. Add onion, carrots, and celery. Saute until fragrant, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour in white wine and bring to a boil while scraping up any browned bits from the pot with a wooden spoon. Boil until reduced by half, 6 to 8 minutes.
3. 3 Add in cannellini beans, chicken stock, Parmesan cheese, cream, rosemary, oregano, red pepper flakes, bay leaf, salt, and pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer. Cook, stirring every so often to avoid burning, until the cheese and starch in the beans have thickened the liquid to a sauce-like consistency, 45 minutes to 1 hour.

By Brian Genest

Ingredients

• ✓ pancetta
• black pepper
• salt
• heavy cream
• basil
• tomato paste
• parmesan cheese
• tomato
• vodka
• red pepper flake
• garlic
• shallot
• butter
• egg
• parmesan cheese
• ricotta cheese
• all-purpose flour
• russet potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Stab potatoes several times to create holes for steam to escape.
2. 2 Bake in the preheated oven until soft, about 30 minutes. Remove and let cool to room temperature.
3. 3 When cooled, scoop out potato flesh from skin and transfer to a mixing bowl. Discard skins. Mash flesh thoroughly, removing as many firm lumps as possible. Add flour, Parmesan cheese, ricotta cheese, and egg. Knead mixture until dough is smooth. Cover and let rest for 30 minutes.
4. 4 Divide dough into several baseball-sized balls. Roll each ball on a generously floured work surface into a rope about as thick as a nickel. Cut the ropes into 1-inch sections. Roll the tines of a fork gently over the top of each piece to give an authentic gnocchi appearance (or a decent facsimile); this creates divots for soaking up the sauce.
5. 5 Prepare sauce: melt butter in a saucepan over medium heat. Add pancetta and cook until browned, 4 to 5 minutes. Remove pancetta from pan and set aside. Add shallot to the pan drippings and cook until fragrant, about 2 minutes. Add garlic and red pepper and cook until fragrant, 30 to 40 seconds.
6. 6 Pour vodka into the pan to deglaze; use a wooden spoon to scrape up any browned bits. Let liquid reduce by half. Reduce heat to medium-low and add tomatoes, Parmesan cheese, and tomato paste. Cook sauce for 7 to 8 minutes. Remove from heat and puree with an immersion blender until smooth.
7. 7 Return pot to medium heat. Add 1/4 cup basil and pancetta. Simmer for 15 minutes. Add cream and season with salt and pepper. Cook for 4 to 5 minutes.
8. 8 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 5 to 6 minutes. Drain and plate gnocchi. Ladle sauce on top and garnish with more basil. Serve immediately.

By Brian Genest

Ingredients

• ✓ pancetta
• balsamic vinegar
• butter
• vegetable oil
• duck breast
• bok choy
• shiitake mushroom
• shallot
• bacon
• jalapeno pepper
• white sugar
• apple juice
• water
• blueberry
• potato
• olive oil
• black pepper
• thyme
• salt
• rosemary

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine rosemary, salt, thyme, and black pepper in a small bowl; reserve for seasoning potatoes and duck.
3. 3 Toss cubed potatoes in a 9x13-inch baking dish with olive oil; sprinkle with 2 tablespoons spice blend until evenly coated. Spread into a single layer across the bottom of the baking dish; bake in the preheated oven, 35 to 40 minutes.
4. 4 While potatoes roasting, combine blueberries, water, apple juice, sugar, and jalapeño in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low; simmer until reduced to the consistency of syrup, about 10 minutes.
5. 5 Cook pancetta in a large skillet over medium heat, turning occasionally, until crispy. Drain on paper towels; reserve drippings in the skillet. Add shallots and mushrooms to the skillet; cook and stir until soft and just beginning to brown. Transfer shallots and mushrooms to a bowl; set aside. Increase heat to medium-high; add bok choy to the skillet. Cook and stir until leaves wilted and white stalks tender, about 5 minutes. Return shallots, mushrooms, and pancetta to the skillet, set aside off heat.
6. 6 Rinse duck breasts; pat dry. Rub remaining spice blend onto both sides of breasts. Heat a large skillet over medium-high heat, when hot, add vegetable oil and butter. Immediately place breasts in the skillet, skin and fat sides down. Do not move breasts until the skin is deep brown, about 5 minutes. Flip breasts; cook until an instant-read thermometer inserted into the thickest part reads 160 degrees F (71 degrees C) for well done. Transfer breasts to a plate; cover with foil and rest 5 minutes. While breasts resting, heat bok choy mixture over medium heat until warmed through.
7. 7 Slice breasts diagonally into 1/2-inch strips. Divide bok choy mixture among four plates; drizzle each with 1/2 tablespoon aged balsamic vinegar; arrange sliced breasts on bok choy, then ladle on blueberry sauce. Serve potatoes on the side.

By rmdalrymple