Spaghetti with Creamy Pancetta Sauce
Paul Bertolli's immigrant grandfather owned an Italian grocery on the South Side of Chicago that was legendary in the 1920s for its prosciutto and salami. Bertolli, the chef and owner of Oliveto Cafe & Restaurant in Oakland, California, plans to launch his own artisanal cured-meat company, A Mano. One of the items on offer might be guanciale, cured pork from a pig's cheek and jowl, which Bertolli uses to prepare the simple pasta recipe here. This dish is also a brilliant showcase for pancetta.
Plus: Pasta Recipes and Tips