I found the inspiration for this pancetta pasta recipe at my annual Taste adventure.
There was a pasta dish with red shrimp and breadcrumbs we all wanted to take home—and eat every day for a week.
Actually, I totally flipped it, going from fishy to meaty.
’Cause I love matching recipes with sun-dried tomatoes with crunchy pancetta.
And if you add olives (Taggiasca black olives) and the crunchy creaminess of breadcrumbs…
Let’s say that with 10–15 minutes of work in the kitchen, you come out with something so delicious, you’ll hardly believe it’s even possible!
This is only a fragment. The full piece lives inside Accademia Sub Rosa.
A quieter space.
A deeper Italy.
A slower way of seeing
Not for everyone.