Meanwhile,
chop the pancetta into 1 / 4 - inch cubes.
Not exact matches
2 tbsp olive oil 1 ounce
pancetta or bacon
chopped (5 - 6 thin slices) 1 1/2 cups
chopped green cabbage 1 cup
chopped onions (1 onion) 1 cup sliced carrots (2 carrots) 1/4 cup
chopped celery (2 stalks) 3 garlic cloves, minced 1 cup
chopped, drained, canned plum tomatoes 2 quarts Chicken Stock 1/2 cup peeled, diced potato (2 potatoes) 1 ounce Parmesan cheese rind 3 ounces angel hair pasta broken
into 2 - inch pieces (about 3/4 cup) 1/2 cup drained chickpeas 1/2 cup drained kidney beans 1/3 cup basil pesto 1 tsp salt 1 tsp ground black pepper Freshly grated parmesan cheese
5 ounces
pancetta or bacon, diced
into 1/3 inch squares 1 medium onion, finely
chopped 2 cloves garlic, minced 1/4 cup dry white wine 1 pound spaghetti 3 large eggs 1 1/2 ounces Parmigiano - Reggiano, finely grated (3/4 cup) 3/4 ounces Pecorino Romano, finely grated (1/3 cup)(I used all Parmesan) 1 teaspoon fresh coarsely ground black pepper 1/4 teaspoon salt
1 small head cauliflower, cut
into florets 10 ounces mushrooms, quartered 1 large red pepper, diced 1 tablespoon olive oil 4 ounces
pancetta, diced or 4 ounces bacon cut
into 1 inch pieces 1 clove garlic,
chopped 2 eggs 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated Fresh black pepper Salt to taste 1 tablespoon parsley,
chopped
Beef rolls & stuffing: Extra-virgin olive oil 1/2 cup finely diced
pancetta 1 large onion, finely diced Kosher salt Pinch crushed red pepper flakes 1 cup Italian - style bread crumbs 1/2 cup milk 2 cloves garlic, smashed and finely
chopped 4 ounces button or cremini mushrooms,
chopped 1/2 cup grated provolone 1/2 cup grated Parmigiano - Reggiano 1 1/2 pounds top round, cut
into 1 / 2 - inch thick slices (about 12)
Ingredients: 2 tablespoons extra-virgin olive oil 8 ounces guanciale (may substitute bacon or
pancetta), diced 1 small red onion, cut lengthwise in half and then
into 1 / 4 - inch thick half - moons 2 cloves garlic, thinly sliced 1 pound Barilla Farfalle 2 tablespoons truffle paste 1/2 cup freshly grated Pecorino - Romano, plus extra for serving 1 bunch arugula,
chopped