Corn & Mushroom Sauté with Leeks & Pancetta

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 oz. thinly sliced pancetta (4 to 5 slices)
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1 cup small-diced leeks (white and light-green parts only, from 1 large leek)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 generous cups medium-diced cremini mushrooms (about 6 oz.)
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 to 2 tsp. coarsely chopped fresh thyme or oregano
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One-quarter lemon
  
  


• 
  
  3 Tbs. heavy cream
  
  

Heat 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 min. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan.

Increase the heat to medium and carefully add 1 Tbs. of the butter to the fat. When melted, add the leeks and 1/2 tsp. of the salt. Cover and cook, stirring occasionally and scraping up any browned bits from the pancetta, until the leeks are softened and slightly shrunken, 3 to 5 min. Uncover and cook, stirring frequently, until lightly browned, 1 to 2 min.

Add another 1 Tbs. of the butter, the remaining 1 Tbs. olive oil, the mushrooms, and the remaining 1/2 tsp. salt. Cover and cook, stirring occasionally, until the mushrooms are softened and a little shrunken (they will have given off a good bit of liquid), 3 to 4 min. Uncover and cook, stirring frequently, until the liquid evaporates and the mushrooms are lightly browned, 2 to 3 min. (the bottom of the pan will be quite brown).

Add the remaining 1 Tbs. butter and the corn. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan will be brown.)

Remove the pan from the heat, add the fresh herbs, a few generous grinds of pepper, and a good squeeze of the lemon. Stir in the heavy cream. Let sit a minute or two and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Crumble the reserved pancetta over top and serve warm.

Fusilli with Green Beans, Pancetta, and Parmigiano

Green beans, cooked until crisp-tender, are the star of this show. If you don't have some growing in your own garden, this dish is worth a quick stop at the farmers' market. The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. fusilli or other twisted pasta
  
  


• 
  
  4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares (3/4 cup)
  
  


• 
  
  1 large clove garlic, smashed and peeled 
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter, at room temperature
  
  


• 
  
  2 oz. finely grated Parmigiano-Reggiano (1 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta.

While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When the pancetta starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the pancetta until golden but still chewy at the center (taste a piece if you’re not sure), an additional  2 to 3 minutes. If the pancetta has rendered a lot of its fat, spoon off all but 1 Tbs. of the fat from the pan.

Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water, and the butter. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce.

Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.

Corn & Mushroom Sauté with Leeks & Pancetta

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 oz. thinly sliced pancetta (4 to 5 slices)
  
  


• 
  
  3 Tbs. unsalted butter
  
  


• 
  
  1 cup small-diced leeks (white and light-green parts only, from 1 large leek)
  
  


• 
  
  1 tsp. kosher salt; more to taste
  
  


• 
  
  2 generous cups medium-diced cremini mushrooms (about 6 oz.)
  
  


• 
  
  2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  1 to 2 tsp. coarsely chopped fresh thyme or oregano
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  One-quarter lemon
  
  


• 
  
  3 Tbs. heavy cream
  
  

Heat 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the pancetta and cook, turning occasionally with tongs, until light golden and crisp, 5 to 7 min. Transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan.

Increase the heat to medium and carefully add 1 Tbs. of the butter to the fat. When melted, add the leeks and 1/2 tsp. of the salt. Cover and cook, stirring occasionally and scraping up any browned bits from the pancetta, until the leeks are softened and slightly shrunken, 3 to 5 min. Uncover and cook, stirring frequently, until lightly browned, 1 to 2 min.

Add another 1 Tbs. of the butter, the remaining 1 Tbs. olive oil, the mushrooms, and the remaining 1/2 tsp. salt. Cover and cook, stirring occasionally, until the mushrooms are softened and a little shrunken (they will have given off a good bit of liquid), 3 to 4 min. Uncover and cook, stirring frequently, until the liquid evaporates and the mushrooms are lightly browned, 2 to 3 min. (the bottom of the pan will be quite brown).

Add the remaining 1 Tbs. butter and the corn. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan will be brown.)

Remove the pan from the heat, add the fresh herbs, a few generous grinds of pepper, and a good squeeze of the lemon. Stir in the heavy cream. Let sit a minute or two and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Crumble the reserved pancetta over top and serve warm.

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 
  
  1 large head radicchio (about 14 oz.)
  
  


• 
  
  2 Tbs. cider vinegar 
  
  


• 
  
  2 tsp. granulated sugar 
  
  


• 
  
  12 large all-natural “dry” scallops, side muscles removed 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. pancetta, cut into small dice 
  
  


• 
  
  Olive oil, as needed
  
  


• 
  
  1/2 medium red onion, thinly sliced through the root end
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1 large clove garlic, chopped
  
  

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. 

Roasted Turkey Breast, Porchetta Style

This centerpiece dish starts with a boned whole turkey breast (do this yourself or ask the butcher to do it for you) or two boneless breast halves. It’s rubbed with a spice paste and topped with pancetta for a clever take on porchetta, a traditional Italian preparation of pork wrapped in strips of pork belly or pancetta.
For more turkey recipes visit The Guide to Thanksgiving Dinner.

• 
  
  1 tsp. coriander seeds
  
  


• 
  
  1 tsp. fennel seeds
  
  


• 
  
  1 Tbs. chopped fresh rosemary
  
  


• 
  
  2 tsp. chopped fresh sage
  
  


• 
  
  3 medium cloves garlic
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 whole skin-on turkey breast (5 to 7 lb.), boned or 2 boneless skin-on turkey breast halves (2 to 3 lb. each)
  
  


• 
  
  Eight 1/8-inch-thick pancetta slices, unrolled into strips, or 8 strips thick-cut bacon
  
  

In a large mortar, pound the coriander and fennel seeds with a pestle to form a coarse powder. Add the rosemary and sage and pound to crush and bruise the herbs. Add the garlic and 1 Tbs. salt and pound until a paste begins to form. Stir in 2 tsp. pepper and 2 Tbs. of the olive oil and set aside.


Pat the turkey breast dry with a paper towel and lay it skin side down on a work surface. Rub half the spice paste over the meat. Turn the turkey over and carefully separate the skin from the meat without tearing the skin. Rub the remaining spice paste under the skin. Reform the breast and tie with 4 to 6 loops of butcher’s twine to make a roll. (If you’re using boneless halves, season the two halves, lay them on top of each other skin side out, and tie them together.) Wrap in plastic and refrigerate for at least 2 hours and up to 24 hours.


Position a rack in the center of the oven and heat the oven to 350°F.


Heat the remaining 1 Tbs. oil in a 12-inch skillet over medium heat. Add the turkey breast and cook until golden-brown on all sides, about 5 minutes total. Transfer the breast seam side down to a roasting pan fitted with a rack. Crisscross the pancetta over the top of the breast. Roast until the internal temperature reaches 165°F on an instant-read thermometer, 1-1/4 to 1-1/2 hours. Let the turkey breast rest for 15 to 20 minutes.


Remove the pancetta and chop or crumble it. Remove the strings from the turkey, slice into 1/4-inch slices, and serve, sprinkled with the pancetta.

Brussels Sprouts with Pancetta and Pearl Onions

Pan-steaming is a great way to cook Brussels sprouts. Browning the sprouts first deepens their flavor, and adding wine to the skillet creates aromatic steam to cook them through (without making the dish taste boozy).

• 
  
  1-1/4 lb. fresh red or white pearl onions (or thawed frozen pearl onions), root ends trimmed
  
  


• 
  
  4 oz. thick-sliced pancetta, cut into 1/4x2-inch matchsticks
  
  


• 
  
  2-1/2 lb. Brussels sprouts, trimmed and halved lengthwise
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, cut into 4 slices
  
  


• 
  
  1/4 cup dry white wine
  
  


• 
  
  1 tsp. sherry vinegar; more to taste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

If using fresh pearl onions, bring a 3-quart pot of water to a boil over high heat. Add the onions and cook for 1 minute to loosen their skins; drain in a colander and rinse under cold running water until cool to the touch. Pinch each onion at its stem end to make it slip out of its skin. If it doesn’t, use a paring knife to remove the skin.

Cook the pancetta in a 12-inch skillet over medium heat, stirring constantly, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Add the Brussels sprouts to the skillet and cook, undisturbed, until lightly browned on one side, about 2 minutes. Flip and cook, undisturbed, until lightly browned on the second side, about 2 minutes more. Add the butter, wine, and onions. Cover and cook, stirring occasionally, until the sprouts and onions are tender when pierced with a fork and most of the liquid has evaporated, about 15 minutes.

Stir in the sherry vinegar and pancetta and season to taste with salt, pepper, and additional vinegar. Transfer to a platter and serve.

Three-Cheese Macaroni with Brussels Sprouts and Pancetta

If you find plain mac and cheese a bit boring, you'll love this version, which is livened up by nutty brussels sprouts and salty nuggets of pancetta.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Gruyère
  
  


• 
  
  5 oz. finely grated Fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1-1/2 tsp. finely chopped fresh sage
  
  


• 
  
  1-1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. pasta shells
  
  


• 
  
  2-1/2 cups quartered Brussels sprouts, steamed or roasted until just tender
  
  


• 
  
  1/2 cup small-diced pancetta, cooked until slightly crisp
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, Fontina, Parmigiano-Reggiano, sage, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, Brussels sprouts, and pancetta to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Slow-Cooker Bolognese Sauce with Pancetta, Porcini, and Rosemary

This rich, complex sauce smells and tastes like fall—with its earthy mushrooms, smoky pancetta, and sweet woodsy rosemary. Serve it over pasta, ideally pappardelle, and freeze any extra (you'll have a lot of sauce). This recipe uses a smaller quantity of milk than is traditional, since milk can curdle in the slow cooker. Be sure to use high-quality pancetta and feel free to vary the kind of mushroom.

• 
  
  1⁄4 cup dried porcini or other wild mushrooms
  
  


• 
  
  3 slices white bread
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  Scant 3 lb. ground beef chuck or meatloaf mix, at room temperature
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  15 grinds black pepper
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1⁄2 lb. pancetta, coarsely chopped
  
  


• 
  
  1 cup finely chopped porcini mushrooms (about 5 large)
  
  


• 
  
  2 cups finely chopped carrots (about 4 medium)
  
  


• 
  
  1 cup finely chopped celery (about 4 stalks)
  
  


• 
  
  1 cup finely chopped red onions (about 1 small)
  
  


• 
  
  1 Tbs. finely chopped garlic
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1⁄2 cup tomato paste (about 5 oz.)
  
  


• 
  
  1⁄4 cup all-purpose flour
  
  


• 
  
  1 cup dry red wine, such as Cabernet Sauvignon
  
  


• 
  
  3⁄4 cup canned diced tomatoes, with juice
  
  


• 
  
  1⁄2 cup low-sodium chicken stock
  
  


• 
  
  2 Tbs. minced fresh rosemary leaves
  
  


• 
  
  1 lb. pappardelle pasta, cooked according to the package directions
  
  

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Add the dried mushrooms to a small bowl and cover with very hot water; let sit for 15 minutes, then drain and finely chop. In a large bowl, mash the bread and milk together until a smooth paste forms. Gently knead in the beef, salt, and pepper, and mix well.

Add the butter to a medium-size, heavy saucepan and heat over medium-high heat. When melted, add the pancetta and sauté until browned, about 8 minutes. Pour off all but about 2 Tbs. of the fat. Add the meat mixture, and cook until browned, about 10 minutes. Add the fresh porcini and cook until softened, about 2 minutes. Stir in the dried mushrooms, carrots, celery, onions, garlic, and nutmeg. Sauté until the vegetables are slightly softened and aromatic, about 3 minutes. Add the tomato paste and flour, and cook until the flour is no longer visible, no more than 1 minute. With the pan off the heat, carefully add the wine. Then return the pan to high heat and stir well, scraping the bottom of the pan with a wooden spoon to release any food bits. Cook for 2 minutes, then stir in the tomatoes and stock, and cook for another minute. Pour into the slow cooker.

Cover the slow cooker and cook on low until the meat has cooked through and the sauce is aromatic and very flavorful, about 6 hours. Spoon the fat off the surface, stir in the rosemary, break up the meat more with a fork, and serve with pasta.

Dandelion Salad with Pancetta, Eggs, and Croutons

Dandelion greens are a good substitute for puntarelle, which is widely available in Italy but extremely difficult to find in the United States.

• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1 bunch dandelion greens (about 1/2 lb.)
  
  


• 
  
  1/2 cup plus 2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 cup stale crusty bread, cut into 1/2-inch cubes
  
  


• 
  
  4 oz. pancetta, thinly sliced into rounds, then thinly sliced into ribbons
  
  


• 
  
  1/2 medium clove garlic
  
  


• 
  
  1/2 anchovy fillet, drained if oil-packed, rinsed if salted
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Bring a 1-quart pot of water to a boil over high heat. Gently add the eggs, reduce the heat to a simmer, and cook for 8 minutes. Drain immediately and run under cold water until the eggs have cooled completely. Peel and set aside.


Meanwhile, trim the stems from the dandelion leaves and cut the leaves into bite-size pieces. Wash in cold water and spin dry.


In a heavy-duty 10-inch skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Add the bread and stir with a slotted spoon until the croutons are golden-brown and cooked through, about 2 minutes. Transfer the croutons to a plate lined with paper towels and set aside.


Add the pancetta to the pan and cook, stirring constantly, until crisp, about 2 minutes. If it sticks together while cooking, try to separate it with the spoon. Transfer the pancetta to the paper-towel-lined plate.


Smash the garlic to a paste with the side of a chef’s knife and transfer to a large salad bowl. With the back of a wooden spoon, mash the anchovy fillet with the garlic until thoroughly combined. Stir in the lemon juice. Slowly drizzle in the remaining 2 Tbs. olive oil, stirring constantly with the wooden spoon. Add the dandelion leaves to the bowl and toss well. Add the croutons and pancetta and toss again. Season to taste with salt and pepper. Cut the eggs into wedges—either quarters or sixths—and arrange them on the salad. Serve.

Seared Scallops with Warm Radicchio and Pancetta

Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.

• 
  
  1 large head radicchio (about 14 oz.)
  
  


• 
  
  2 Tbs. cider vinegar 
  
  


• 
  
  2 tsp. granulated sugar 
  
  


• 
  
  12 large all-natural “dry” scallops, side muscles removed 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. pancetta, cut into small dice 
  
  


• 
  
  Olive oil, as needed
  
  


• 
  
  1/2 medium red onion, thinly sliced through the root end
  
  


• 
  
  1 Tbs. minced fresh rosemary
  
  


• 
  
  1 large clove garlic, chopped
  
  

Tip:

It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core.

In a small bowl, stir the vinegar and sugar until dissolved. 

Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).

Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. 

Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine. Serve with the scallops. 

Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Mâche

In this delicious salad, the salty, buttery flavor of Gorgonzola dolce (a mild, slightly aged, spreadable type of Gorgonzola) mingles with the sweet, juicy pears. Slices of pancetta, baked until crisp, add texture and another savory note.

• 
  
  1 Tbs. unsalted butter, melted
  
  


• 
  
  2 tsp. mild honey, such as clover
  
  


• 
  
  2 medium firm-ripe red pears (preferably red Anjou), halved lengthwise and cored
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 thin slices pancetta (about 2-1/2 oz.)
  
  


• 
  
  1/4 cup plus 1 Tbs. chopped, toasted hazelnuts
  
  


• 
  
  2 oz. Gorgonzola dolce (1/4 cup)
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1-1/2 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 oz. mâche (about 4 cups)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.


In a small bowl, mix the melted butter and 1 tsp. of the honey. Brush the mixture over the cut sides of the pears and season with salt. Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.


Meanwhile, arrange the pancetta on a rimmed baking sheet and bake on the lower rack until crisp, 10 to 12 minutes. Remove from the oven and transfer to a paper-towel-lined plate.


In a small bowl, mix 1/4 cup of the hazelnuts, the Gorgonzola dolce, thyme, and the remaining 1 tsp. honey with the back of a wooden spoon.


Remove the pears from the oven and divide the cheese filling evenly among the pear cavities. Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes. Turn the broiler on high and broil until the nuts brown slightly, 1 to 2 minutes. Transfer to a rack to cool slightly.


In a small bowl, mix the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the oil. Toss the mâche with just enough vinaigrette to lightly coat and divide among 4 plates. Top each salad with 2 pancetta rounds and 1 pear half. Season with salt and pepper and serve.

Sautéed Shrimp and Pancetta with Cheese Grits

If you can’t find quick-cooking grits, you can use quick-cooking polenta instead—just be sure to follow the package’s instructions for the correct cooking time and the amount of liquid needed. 

• 
  
  3 Tbs. olive oil
  
  


• 
  
  2 small leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed (1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  3-1/2 cups lower-salt chicken broth
  
  


• 
  
  1 cup quick-cooking grits (not instant)
  
  


• 
  
  4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8 x1-inch strips
  
  


• 
  
  1-1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined
  
  


• 
  
  1/4 tsp. cayenne
  
  


• 
  
  1/2 large green bell pepper, seeded and finely diced (3/4 cup)
  
  


• 
  
  1 Tbs. finely chopped fresh flat-leaf parsley
  
  

In a heavy-duty 4- to 5-quart pot, heat 2 Tbs. of the oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp. salt, cover, and bring to a boil over high heat. Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the grits are thick, about 5 minutes. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover,  and keep warm.

In a 12-inch nonstick skillet, cook the pancetta in the remaining 1 Tbs. oil over medium-high heat, stirring occasionally, until golden and starting to crisp, about 5 minutes.

Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.

Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes. Stir in the parsley. Distribute the grits among 4 shallow bowls and serve the shrimp mixture over the grits.

Fusilli with Green Beans, Pancetta, and Parmigiano

Green beans, cooked until crisp-tender, are the star of this show. If you don't have some growing in your own garden, this dish is worth a quick stop at the farmers' market. The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. fusilli or other twisted pasta
  
  


• 
  
  4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares (3/4 cup)
  
  


• 
  
  1 large clove garlic, smashed and peeled 
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter, at room temperature
  
  


• 
  
  2 oz. finely grated Parmigiano-Reggiano (1 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta.

While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When the pancetta starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the pancetta until golden but still chewy at the center (taste a piece if you’re not sure), an additional  2 to 3 minutes. If the pancetta has rendered a lot of its fat, spoon off all but 1 Tbs. of the fat from the pan.

Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water, and the butter. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce.

Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.

Sautéed Shrimp and Pancetta with Cheese Grits

If you can’t find quick-cooking grits, you can use quick-cooking polenta instead—just be sure to follow the package’s instructions for the correct cooking time and the amount of liquid needed. 

• 
  
  3 Tbs. olive oil
  
  


• 
  
  2 small leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed (1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  3-1/2 cups lower-salt chicken broth
  
  


• 
  
  1 cup quick-cooking grits (not instant)
  
  


• 
  
  4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 oz. 1/8-inch-thick sliced pancetta, cut into 1/8 x1-inch strips
  
  


• 
  
  1-1/2 lb. jumbo shrimp (21 to 25 per lb.), peeled and deveined
  
  


• 
  
  1/4 tsp. cayenne
  
  


• 
  
  1/2 large green bell pepper, seeded and finely diced (3/4 cup)
  
  


• 
  
  1 Tbs. finely chopped fresh flat-leaf parsley
  
  

In a heavy-duty 4- to 5-quart pot, heat 2 Tbs. of the oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp. salt, cover, and bring to a boil over high heat. Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the grits are thick, about 5 minutes. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover,  and keep warm.

In a 12-inch nonstick skillet, cook the pancetta in the remaining 1 Tbs. oil over medium-high heat, stirring occasionally, until golden and starting to crisp, about 5 minutes.

Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.

Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes. Stir in the parsley. Distribute the grits among 4 shallow bowls and serve the shrimp mixture over the grits.

Peach, Pancetta, Lettuce, and Tomato Sandwiches

In this riff on a BLT, pancetta stands in for bacon and peaches add a sweet note. Use pre-sliced pancetta—it’s very thin and cooks up quickly.

• 
  
  8 oz. thinly sliced pancetta
  
  


• 
  
  1 18-inch baguette
  
  


• 
  
  1 to 2 Tbs. mayonnaise
  
  


• 
  
  2 medium ripe tomatoes (6 oz. each), thinly sliced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 large ripe peach, pitted and thinly sliced
  
  


• 
  
  4 leaves Boston lettuce
  
  

Position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pancetta on a large rimmed baking sheet and broil until crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate.

Halve the baguette lengthwise. Put the bread cut side up on the oven rack and broil until golden, about 1 minute.

Spread the mayonnaise on the bottom half of the baguette. Lay the tomato slices over the bread and season lightly with salt and pepper. Top with the peach slices, pancetta, and then the lettuce leaves. Replace the top half of the bread, cut the sandwich into 4 pieces, and serve.

Bergamo-Style Ravioli

Amaretti, the small, almond-laced cookies, come from Italy's Lombardy region and play an integral role in the cuisine of the small medieval city of Bergamo. They are found in many meat fillings, as in these ravioli, creating a play on sweet and savory.
Watch the Fine Cooking Culinary School Video Series, where the authors show you, step-by-step, how to make this dish, as well as eight other handmade pastas.  

• 
  
  5 Tbs. unsalted butter
  
  


• 
  
  1 yellow onion, cut into small dice
  
  


• 
  
  1 peeled and sliced clove of garlic
  
  


• 
  
  12 oz. ground beef
  
  


• 
  
  8 oz. ground pork
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground pepper
  
  


• 
  
  1-1/2 cups red wine
  
  


• 
  
  1 Tbs. grated lemon zest
  
  


• 
  
  1 oz. amaretti cookies, broken up into small pieces
  
  


• 
  
  1 cup bread crumbs
  
  


• 
  
  2 Tbs. raisins
  
  


• 
  
  3 Tbs. whole milk
  
  


• 
  
  1/4 cup grated Grana Padano or Parmigiano Reggiano
  
  


• 
  
  1 recipe basic pasta dough
  
  


• 
  
  4 oz. cubed pancetta
  
  


• 
  
  1 Tbs. chopped sage
  
  

Melt 2 Tbs. of the butter in a large sauté pan over medium heat. Add the onion and garlic and sauté, being careful not to burn the garlic, until tender, 5 to 7 minutes. Add the ground meat, season with salt and pepper, stir occasionally to break up the meat, and cook until browned, about 10 minutes. Add the red wine and cook slowly over medium-low heat, reducing the wine until dry. Add the lemon zest and the amaretti cookies, and stir well to combine.


Moisten the bread crumbs and the raisins in the milk. Add to the meat mixture and stir well to combine. Pulse all of the ingredients together in a food processor until roughly combined. Stir in the grated cheese.


Divide the dough into 4 pieces. Using a pasta machine, start at the widest setting and end with second-thinnest setting as you roll out the dough. To form the ravioli, cut the sheets of dough into 3-inch circles with a cookie cutter. Place a spoonful of filling in the center of each round. Fold the dough over the filling, pressing out any air, to make a crescent-moon shape. Then press down on the flat side of the crescent moon to form a dip in the center.


Bring 6 quarts of salted water to a boil.


Meanwhile, sauté the pancetta in a medium-size sauté pan over medium heat, until it renders some of its fat and begins to cook, but do not allow it to become crispy. Remove some grease from the pan, if necessary, and add the remaining butter. Once melted and beginning to foam, add the sage leaves.


Drop the ravioli in the boiling water and cook until they begin to float to the top and are tender, 2 to 3 minutes. Drain the ravioli and add them to the pan with the pancetta and sage. Toss to coat and season to taste with salt and pepper. Serve immediately.

Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Mâche

In this delicious salad, the salty, buttery flavor of Gorgonzola dolce (a mild, slightly aged, spreadable type of Gorgonzola) mingles with the sweet, juicy pears. Slices of pancetta, baked until crisp, add texture and another savory note.

• 
  
  1 Tbs. unsalted butter, melted
  
  


• 
  
  2 tsp. mild honey, such as clover
  
  


• 
  
  2 medium firm-ripe red pears (preferably red Anjou), halved lengthwise and cored
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 thin slices pancetta (about 2-1/2 oz.)
  
  


• 
  
  1/4 cup plus 1 Tbs. chopped, toasted hazelnuts
  
  


• 
  
  2 oz. Gorgonzola dolce (1/4 cup)
  
  


• 
  
  1/2 tsp. chopped fresh thyme
  
  


• 
  
  1-1/2 Tbs. Champagne vinegar
  
  


• 
  
  1 tsp. Dijon mustard
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 oz. mâche (about 4 cups)
  
  

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.


In a small bowl, mix the melted butter and 1 tsp. of the honey. Brush the mixture over the cut sides of the pears and season with salt. Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.


Meanwhile, arrange the pancetta on a rimmed baking sheet and bake on the lower rack until crisp, 10 to 12 minutes. Remove from the oven and transfer to a paper-towel-lined plate.


In a small bowl, mix 1/4 cup of the hazelnuts, the Gorgonzola dolce, thyme, and the remaining 1 tsp. honey with the back of a wooden spoon.


Remove the pears from the oven and divide the cheese filling evenly among the pear cavities. Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes. Turn the broiler on high and broil until the nuts brown slightly, 1 to 2 minutes. Transfer to a rack to cool slightly.


In a small bowl, mix the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the oil. Toss the mâche with just enough vinaigrette to lightly coat and divide among 4 plates. Top each salad with 2 pancetta rounds and 1 pear half. Season with salt and pepper and serve.

Three-Cheese Macaroni with Brussels Sprouts and Pancetta

If you find plain mac and cheese a bit boring, you'll love this version, which is livened up by nutty brussels sprouts and salty nuggets of pancetta.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni:

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Gruyère
  
  


• 
  
  5 oz. finely grated Fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1-1/2 tsp. finely chopped fresh sage
  
  


• 
  
  1-1/2 tsp. finely chopped fresh thyme
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. pasta shells
  
  


• 
  
  2-1/2 cups quartered Brussels sprouts, steamed or roasted until just tender
  
  


• 
  
  1/2 cup small-diced pancetta, cooked until slightly crisp
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, Fontina, Parmigiano-Reggiano, sage, and thyme. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pasta shells and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce, Brussels sprouts, and pancetta to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Fusilli with Green Beans, Pancetta, and Parmigiano

Green beans, cooked until crisp-tender, are the star of this show. If you don't have some growing in your own garden, this dish is worth a quick stop at the farmers' market. The pasta’s cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can’t find pancetta, substitute bacon.

• 
  
  Kosher salt
  
  


• 
  
  1/2 lb. fusilli or other twisted pasta
  
  


• 
  
  4 oz. pancetta, sliced 1/4 inch thick and cut into 1/2 -inch squares (3/4 cup)
  
  


• 
  
  1 large clove garlic, smashed and peeled 
  
  


• 
  
  1/2 lb. green beans, trimmed and cut into 1-inch lengths (2 cups)
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 Tbs. unsalted butter, at room temperature
  
  


• 
  
  2 oz. finely grated Parmigiano-Reggiano (1 cup)
  
  

Bring a medium pot of well-salted water to a boil. Cook the pasta until just barely al dente, about 1 minute less than package timing. Reserve 1 cup of the cooking water, and drain the pasta.

While the pasta cooks, put the pancetta in a cold 10-inch skillet and set over medium-high heat. When the pancetta starts sizzling, add the garlic and cook, stirring constantly, until starting to brown, 1 minute. Reduce the heat to medium and continue to cook the pancetta until golden but still chewy at the center (taste a piece if you’re not sure), an additional  2 to 3 minutes. If the pancetta has rendered a lot of its fat, spoon off all but 1 Tbs. of the fat from the pan.

Add the beans to the pan and cook, stirring constantly, until they’re crisp-tender, 3 to 4 minutes. Remove the garlic and season the beans with salt and pepper. With the pan still over medium heat, add the pasta, 1/2 cup of the pasta water, and the butter. Toss to combine. Add another 1/4 cup pasta water and 3/4 cup of the Parmigiano. Stir well and season to taste with salt and pepper. If necessary, add a little more pasta water to loosen the sauce.

Transfer the pasta to a serving bowl. Grind black pepper over the top and sprinkle with the remaining cheese.