Pancetta

Roasting the pancetta in one large piece renders out most of the fat, making it easy to dice into perfect ¼" pieces.

If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.

The pasta will continue to absorb the broth as it sits, so use a small noodle like ditalini, stars, or alphabet shapes.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

Chef Philip Krajeck, Rolf and Daughters, Nashville, says the key to this dish is getting a good char on the brussels sprouts, which helps balance the richness of the porky, eggy sauce. Salt draws moisture out of the leaves, which might make them soggy, so he doesn’t season them.

Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.

There's a lot packed into this savory bread pudding recipe: pancetta, broccoli rabe, Parmesan cheese, and of course, eggs.

For this braised chicken recipe, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.

Red wine and pancetta add richness to the dish, but good beef broth really takes it to the next level.

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A certain magic happens as the beef and aromatic vegetables slowly cook down with wine, tomato paste, and broth in this classic bolognese recipe.

Creamy and cheesy as most beloved fettuccine dishes are, this recipe invites a meaty umami burst with pancetta.