Penne con il Rosmarino e la Pancetta Affumicata

When we settled into our Venice apartment and I began marketing in the neighborhood, I was startled to find that the unsmoked pancetta that prevails nearly everywhere else in Italy was a scarce item, while there was an abundance of beautiful, fresh, smoked pancetta. Since it is virtually identical to good-quality lightly smoked American bacon, I was moved to work it into several new recipes.

In this one it has the commanding role, with a fragrant assist from garlic and