There's no reason to give up soup just because warm weather has arrived. Rather, it's a great way to showcase the season's best. Case in point: this savory-sweet, luxuriously creamy corn chowder that's studded with pancetta and finished with garlicky croutons.
'Pancetta' on Serious Eats
Taking advantage of late spring and early summer produce, this easy one-pot pasta combines crispy bites of pancetta with peas, corn, and mint for a refreshing and filling weeknight meal. With minimal prep work, this tasty dish can be on the table in less than 30 minutes.
These deviled eggs with crispy pancetta, parmesan, and plenty of black pepper take their inspiration from spaghetti carbonara.
"Open" ravioli are simply tubes or pieces of pasta tossed with ravioli filling used as sauce. The highly unusual blend of sauce ingredients in Francine Segan's version balances fresh and cured meats with an abundance of fruit and spices—there are pears and raisins as well as cinnamon, nutmeg, sage, and parsley intertwined in the calamari-shaped pasta.
The combination of cauliflower and roasted peppers create a vibrantly colored, creamy soup perfect for those cooler fall days.
Dumping green beans in a pot with potatoes and boiling them for 25 minutes, as Domenica Marchetti instructs in The Glorious Vegetables of Italy, sounded like a pretty crazy idea. But I tried it anyway. Once the beans and potatoes were totally tender, I drained them and smashed them up, slowly drizzling in olive oil along the way. Towards the end, I added a pan-ful of crispy pancetta. Somewhere between the first smash and the last, the mushy beans and potatoes transformed into a soft green bowl of creamy comfort food.
Asparagus sautéed with shallots, chili flakes, and rendered pancetta. Served with a few eggs flashed under the broiler until soft-cooked make this into a complete, quick, single skillet meat.
Sweet figs and salty meat is an automatic win, but little additions in this recipe like goat cheese, honey, and grilling on a plank, make these pancetta wrapped figs something special.
A one-skillet supper of couscous, squash, and pancetta.
Here's a simple French favorite stuffed with some Italian staples: crisp pancetta, salty Pecorino, and hearty Swiss chard. Perfect for Christmas morning while tearing up wrapping paper.
For a twist on the standard potato gratin, consider cnevertz's Sweet Potato and Pancetta Gratin from the new Food52 Cookbook. The dish is a simple one with only six ingredients (including salt and pepper), but each element packs a punch. The Gruyère's funky flavor cuts the sweetness of the potatoes and richness of the cream, and the diced pancetta contributes its own salty, sweet, and spicy notes. The most unique part about this gratin, however, isn't in the ingredient list. Instead of shingling the potatoes in a large baking dish, cnevertz layers individual servings in a muffin tin, making for a button-cute finish to this easy side.
With slightly bitter kale and radicchio, crispy-salty pancetta, tart apples and sweet maple syrup, this hearty winter salad hits all the right taste buttons. It's also just a beautiful salad. Be sure your apples aren't too sour, especially if using Granny Smith—you'll need a little sweetness to balance out the tartness of the vinaigrette.
This BLT Bucatini from Domenica Marchetti's The Glorious Pasta of Italy is another fantastically quick pasta to add to your weeknight dinner artillery. The "B" here is really more like a "P," crisp slices pancetta, the "L" is peppery arugula, and the "T," tomatoes of course, and in this case, sweetly roasted cherry tomatoes tossed with olive oil.
When Bobby Flay decided to tackle mac and cheese for one of his Throwdown! challenges, he set off for Philadelphia to go head-to-head with soul food queen Delilah Widner, of Delilah's. Instead of going the traditional mac route, Flay decided to add a few ingredients from an equally starchy, rich dish, pasta alla carbonara.
Pumpkin is on everyone's mind (and porch) today, but while there are many great recipes for pumpkin pies, cakes and waffles, there are fewwe great savory pumpkin recipes. The inherent issue with pumpkin is that it's rather sweet, and can tend towards mushy or even slimy if prepared wrong. Tempering the sweetness of the pumpkin with dense Yukon gold potatoes and salty pancetta turns a fantastic ingredient once relegated to soups and sweets into the star of brunch.
I'm a sucker for quail eggs. Doesn't matter where I am, or what I have planned for dinner, for some reason whenever I run into the cute little eggs I have to buy them. Perhaps it's because they're so cute. Thing is, I really only have one recipe for them, which usually means I am left with a half-filled carton of quail eggs sitting in my fridge (at all times).
The Lentils with Pancetta have been one of my favorite vegetable antipasti at Otto for ages. On paper, room temperature lentils don't sound like the most exciting prelude to a meal but these little legumes have an intensity of flavor that belies their humble appearance. For a long time I have been trying to figure out what it is that gives them their distinct tang and brightness.
The following recipe is from the March 31 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Sandwiches don't usually require a recipe, but I couldn't resist sharing this Panino "PMB" from My...
This Pork Agnolotti with Tomato Marmellata and Crisp Pancetta adapted from the menu that Carbone contributed to Coco was inspired by a BLT, especially the B and T.
I hardly ever cook with sun-dried tomatoes, mostly because they always seemed like a food fad. I have memories of picking them out of all kinds of things as a kid—salads, pastas—and no great fondness to return to them. Yet it was hard to pass up this recipe, where they work perfectly in a delicious stew of crisp pancetta and soft, caramelized red onions. They melt into the sauce and balance it with a nice acidity and brightness.