Ingredients
- 2 ounces pancetta (thinly sliced, may substitute bacon)
- 4 ounces dry orecchiette pasta (ear-shaped pasta)
- Kosher salt
- 3 1/2 tablespoon olive oil (extra-virgin)
- 2 1/2 tablespoons vinegar (Champagne vinegar or white wine vinegar)
- 2 cups chopped melon (any variety...choose your favorite, cut into 1 x 1 x 1/4 inch pieces)
- 1/4 cup coarsely chopped fresh mint (divided)
- 3 tablespoons thinly sliced scallion
- Crushed red pepper flakes (1 pinch)
- Black pepper, freshly ground
- 1 ounce ricotta salata (salted dry ricotta or crumbled feta)
How to Make
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Step 1: Heat oven to 350 degrees. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20-25 minutes. Let pancetta stand until cool enough to handle, then break into bite size pieces.
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Step 2: Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally until al dente. Drain pasta, run under cold water to cool. Drain and set aside.
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Step 3: Whisk oil and vinegar in a large bowl. Add half of pancetta, cooked pasta, melon, half of mint, scallion and red pepper flakes. Toss to coat. Season to taste with salt and pepper.
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Step 4: Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata.
We hope you enjoy this recipe!
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