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Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, 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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