While the water heats, in a 12-inch skillet, combine the oil, pancetta, garlic, bay, tomato paste, rosemary and ½ teaspoon pepper. Cook over medium, stirring often, until the pancetta has ...

Melissa Clark’s ace recipe enhances cherry tomatoes with pancetta, loads of mint, pecorino and a little butter. It’s ...

Meanwhile, when the water reaches a boil, add 1 tablespoon salt and the pasta; cook, stirring occasionally, until just shy of al dente. Reserve about 1½ cups of the cooking water, then drain the ...

¼ cup extra-virgin olive oil. 4 ounces pancetta), chopped. 4 medium garlic cloves, minced. 4 bay leaves. 2 tablespoons tomato paste. 1 sprig rosemary. Kosher salt and ground black pepper ...

4 ounces pancetta (see story), chopped. 4 medium garlic cloves, minced. 4 bay leaves. 2 tablespoons tomato paste. 1 sprig rosemary. Kosher salt and ground black pepper. 1 pound penne, ziti or ...

Add the pasta to the pancetta mixture. Place over medium heat. Stir in the corn, a pinch of black pepper, and 3/4 cup of the pasta water.