This Pancetta, Green Split Peas, and Cauliflower Tagliatelle blends crispy pancetta with a silky, roasted cauliflower sauce. A splash of white wine vinegar and Parmesan brings brightness and depth to every bite.

Pasta e fagioli is usually made with pancetta (Italian bacon), but I prefer using ham. This recipe is from my mother and grandmother.

I love cooking with bacon... and pancetta, Italian bacon, is my favorite. It's a great compliment to many green vegetables. This is especially handy when you live with green-phobic family members! There's always a debate as to whether to snap the woody bottoms off or snap one and cut the rest the same size. The problem with the snap-and-cut method is when you can get a mixed bunch of asparagus (i.e. woody and tender). If you snap one that is very tender and cut the rest to size, you can wind up with some woody pieces. So I snap all of mine. That being said, use the method that works for you. Whether you snap or cut, use the ends. Cut off any brown and/or ungreen parts, then peel the outer skin. Use the ends to make cream of asparagus soup or add them to other veggie cuttings and/or bones to make stocks and broths. Recipe is: © 2002-2022, Sheryl Ann Umstead-Kelly, All rights reserved.

This recipe is a family favorite, the combination of ham and asparagus goes so well with the chicken and bearnaise sauce.

In this recipe, I never really measured, there is no set measurements as this is a recipe to use up all vegetables and meat laying about in your house. Save the tips of the vegetables and use them as a thickener for the soup. I had a whole bag of asparagus tips to use up so I saved them and added to the soup, the asparagus are what give this soup the flavour. This tastes a bit like split pea soup. Cooking the juices out of the carcasses and bones is a great way to add fantastic flavour to soups.

Market day so fresh (white) asparagus. I bought the cheap broken ones ideally for a risotto and soup. If you want it veggie Just dont put in the bacon.

My friend Marco from Pescara, Italy taught me his version of orechiette with rapini and pancetta, but I almost never have the exact ingredients sometimes rapini, but never pancetta. So, here's what I often make instead.

Pasta Fagioli is a traditional Italian soup dish & varies according to taste...can be thick or watery...with or without tomatoes.....mine uses pancetta as a base for the oil & flavor & its thick with no tomatoes & Italian seasoning for a unique flavor.

I just couldn't forget the amazing flavour of the amatriciana that I ate in Italy.I got my husband, who loves these kinds of tomato pasta dishes, to do the tasting for me until I got the recipe right.If you stir-fry the pancetta beforehand, this will tease the oil out of the meat. This small step drastically changes the taste of the dish so please give it a try.Thickly-sliced bacon will taste good, of course, but pancetta will give you a more authentic amatriciana flavor. Recipe by asamin

I make Amatriciana sauce with pancetta, not guanciale. And I add a small red onion, chopped, to the dismay of some purists. But I love the results; so does every guest.#pasta #Italian #dinner #easy #bucatini #spaghetti #bacon #pancetta #tomato #amatriciana #fresh #filling #satisfying #family #guanciale

A good tangy rice that has a slight taste of pancetta and grapes.

A sexy pasta dish that is very easy to cook. One cannot go wrong with shrimp and asparagus.