Pancetta is an Italian meat made from pork belly. It is salt cured and spiced with dried ground peppers and garlic. Then it is dried for about three months or smoked for earlier use. There are many varieties that are produced in Italy and each region has its own style of making pancetta. Usually it is found in a rolled or straight form, with all the fat on one side. In many restaurants it is served on its own, that is either rolled or in slices. Sometimes it is also served to flavor other dishes that it is served along. Calories in this meat are however, in excess and since it is pig meat, it is high in cholesterol. 47 grams of pancetta add up to 200 calories. Thus if you wish to use a substitute, I would suggest turkey thighs or turkey bacon. As pancetta is commonly used as a flavoring addition to many Italian recipes, you can prepare absolutely anything and add pancetta to it. Salads, pasta, soups, Marsalas, etc. are all great recipes for pancetta to be used. Pasta Ingredients

• Pasta
• Asparagus
• Olive oil
• Pancetta
• 1 cup chopped tomatoes
• Basil leaves
• Parmesan cheese

Directions Preheat the oven to about 200°F. In a skillet, take water and boil the pasta with a little salt. Then in a roasting tin, add the asparagus and roast it with some olive oil and pancetta. Roast it till the pancetta turns a little crisp and then add the tomatoes. Cook all this for another 5 minutes over a medium flame. Drain the pasta and add it to the roasting tin along with the torn basil leaves and some seasoning. Once the pasta is well flavored, serve it hot in bowls, and sprinkle some Parmesan cheese over it. Trout Wrapped with Pancetta Ingredients

• Pancetta, 4 thin slices
• Lemon, 1
• Trout fish, 2
• Garlic paste, 2 tbsp.
• Thyme
• Olive oil

Directions Preheat the oven to about 220°F. Cut half the lemon into 4 thin slices and juice each side of the trout with the remaining pieces. Place the fish in an oil greased baking dish and season the fish with salt and pepper. Stuff each side of the fish with thyme, garlic, and lemon slice. Wrap the pancetta around the trout fish holding the slice of lemon and thyme in place. Bake the fish for about 20 minutes till the fish is cooked well. Serve with beans if you want or simply along with bread. Pancetta and Mushroom Spaghetti Ingredients

• Dried spaghetti, 1 lb.
• Pancetta, ½ lb
• Crushed tomatoes, 2 cups
• Olive oil, 3 tbsp.
• Finely chopped onion, 1 large
• Sliced garlic, 4 cloves
• Crushed chili flakes
• Sliced button mushrooms, 2 cups
• Fresh thyme
• Parmesan cheese

Directions In boiling water and salt, cook the spaghetti for about 8 minutes. In another stock pot, heat the olive oil and add the pancetta, till it turns brown. Then add the garlic, onions, chili flakes, and salt, and cook till the ingredients turn slightly brown. Add the mushrooms and again cook for 5 minutes till they soften. Now, add tomatoes and thyme to let the sauce thicken a bit more before adding the spaghetti. Then add the spaghetti and season it with salt and pepper, to cook it for 5 more minutes and then serve it with Parmesan cheese.