Pancetta has a salty, meaty flavor and a texture that can range from chewy to shatteringly crisp, depending on how it's ...

De Laurentiis' Italian-inspired recipe called for 6 ounces of chopped pancetta along with onions, garlic, beer (which I replaced with chicken broth), balsamic vinegar, molasses, mustard ...

Zuppa forte traditionally was made with odds and ends of meats, including offal, but in our cookbook, “Milk Street 365: The ...

In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderately low heat until crisp, 5 minutes. Add the onion, celery, fennel and garlic and cook, stirring ...

For best flavor, purchase a chunk of pancetta, which contains a decent amount of fat, and cut it yourself. The type sold pre-diced is too lean and cooks up with a tough, leathery texture.