Pancetta, a cured and salty Italian-style bacon, is one of those truly addictive ingredients to cook with. It's a real crowd pleaser (for anyone who eats pork!) and smells pretty intoxicating as it cooks away. If you ever wake up on the wrong side of the bed, add a few slices of pancetta to a skillet. As the fat starts to render and the pancetta starts to crisp up, it's hard to be anything but in a good mood. Contrary to bacon, it's not smoked, which it gives it a stronger flavour. It's generally found packaged in thin slices or cubes, and is also available at the deli counter. Similar to bacon, it can't be eaten raw and needs to be cooked. You don't need very much pancetta for the flavour to come through but it has the power to transfer a simple dish into something pretty spectacular. My favourite way to enjoy it is crispy and broken up into salty little shards. To make it, add a few thin slices of pancetta to a skillet, cook over medium heat, turning once, until crisp, about 4 minutes; drain on paper towel–lined plate. I like to add cripsy pancetta to salads, to top pasta, in sandwiches, alongside eggs or just as it is! Photography by Jennifer Bartoli