pancetta

I could start with pancetta and red onions instead of white.

And I was trying to remember the proportions of pancetta.

Place the pancetta in a large skillet over medium heat.

Return the skillet to medium heat and add the pancetta.

That is to say, it's on the dry side, which has the effect of showing off the pancetta.

It also uses pancetta in the base of the sauce.

Cook until pancetta turns light brown and fat is rendered.

Lay the pancetta slices out on a clean work surface.

Add the onion pieces to the pancetta in the skillet.

Add chopped vegetables to pancetta when it starts to brown.

That one, topped with pancetta and onions, was a hit at our table.

Add the pancetta and saute a few minutes, until it begins to brown.

Add liver to plate of pancetta and cover to keep warm.

Heat two tablespoons of the oil with the pancetta in a heavy skillet.

While the pasta is cooking, heat the oil in a pan and add the pancetta.

Sprinkle the crumbled pancetta on top and serve at once.

Warm a nonstick pan over high heat and add the pancetta.

Warm olive oil and pancetta in large pan over medium heat.

Heat the pancetta in a skillet and cook until rendered of fat.

Also coming up short were grilled oysters wrapped in pancetta.

Ridiculous, you think, but is pastrami so different from pancetta?

Add the pancetta to the pan stirring, until browned, about 3 minutes.

Fry the pancetta until the fat starts to run out on the bacon.

In Italy, there are two kinds of pancetta, rolled and plain.

Or pancetta might appear in a delicious fresh sausage mixture.