Food: The beginning of a love affair with ... PANCETTA

This one all started in early spring 2010. A normal weekend here at home in Toronto. I frequently wander on weekends looking for books, local produce and cheese. On this particular day the local bookstore had a new window display - all of it food related. Most cookbooks are ... how do we say, meh. However magazine did catch my eye, I scrambled on inside and picked up a copy. Not your typical foodie mag, this one was written more like a National Geographic. Lots of articles with information rather than advertising pitches, it's called SAVEUR. I very rarely buy magazines but this time I just had to have it! The cover was describing an enclosed feature on traditional Roman fare with a picture of two frenched pork chops grilled and with a balsamic honey rosemary glaze (to die for!). I don't think I even made it home before I opened it up and started reading as I continued my walk-wander home. 

We, by this I mean me, know what traditional Ukrainian, English or French-Canadian fare can entail. Cabbage, potatoes, animal fat, cheese, onions, anything that will store over the winter, bread and so forth. What on earth is traditional roman cooking? What was Rome ... traditionally? Well, bread and feeding the masses right? Simple, fast and delicious? (I'm still researching this topic and having a lot of fun doing it).

Back to the magazine and article. "Rome never developed a refined, elaborate cooking style. "Our cucina was hefty because it was povera, for the poor,"" Read the rest of the article http://www.saveur.com/article/Travels/Eternal-Pleasures

I had read about Pancetta before, I knew it was a cured pork not quite ham not quite bacon not quite salami or prosciutto. So the first recipe I've tried, noting the techniques and ingredients used and when they are added, is Bucatini all Amatriciana; http://www.saveur.com/article/Recipes/Bucatini-with-Spicy-Tomato-Sauce-Bucatini-allAmatriciana

Try it. I absolutely promise two things; One: You're going to forget about crappy no name spaghetti and be on the hunt for Bucatini. This noodle is genius! It's got holes straight through it, the texture is fantastic. Al dente every time. Two: It costs less than 6$ and you will need to add pancetta to your regular grocery list. I now eat this at least twice a month.