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Higher-fat dairy is sometimes limited on an anti-inflammatory diet because saturated fat can be pro-inflammatory for some people, but this recipe uses only about 2 1/2 tsp of whole milk per serving, so the amount is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
Added sugar is limited on an anti-inflammatory diet because it can promote inflammation, but the small amount (~1/8 tsp per serving) of white sugar here is likely fine. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). In a 12-inch skillet over medium heat, cook the pancetta, stirring occasionally, until the fat has rendered and the pieces are lightly crisp, about 5–6 minutes. Transfer to a plate and set aside. Pour off all but about 1 tsp of the fat from the skillet.
Return the skillet to medium heat and add the diced onion. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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