I’m in San Francisco. I need to look in some other places. I live downtown in a food ghetto. I know places where I can get this stuff but they charge like $10 /lb for ham hocks.
It’s an ingredient in this Bolognese recipe, which is fantastic.
Pancetta affumicata is the Italian name. It’s not common around here in the States – I’ve only seen it on a restaurant menu here in Chicago, and it was an in-house cured and smoked pancetta, but I wouldn’t be surprised if a commercial version is sold somewhere. I’ve always wanted to try some, but I haven’t been able to find a place that has it. I’ll have to check with the local foodie message board to see if anyone has any leads.
My go-to quick pasta meal is spaghetti into which you toss (while still very hot) a big glug of olive oil, a load of flaked chilli and a handful of grated parmesan.
I’m sure adding crispy pancetta to that would work as well. In fact, I bet gently frying the pancetta, then adding the olive oil and chilli to the same frying pan, then adding all of that to the spaghetti and parmesan would be delicious.
I’m sure you are getting the general gist by now that you really can’t fail with pancetta.
Slice pancetta thinly. Place on plate.
Open bottle of good pinot noir.
Take bottle, glass and plate into garden.
Sip, nibble, repeat until all is gone and reflect how your life has been incomplete to this point.
I like your style. 