pancetta

Bacon in the USA generally means belly bacon, which is basically the same meat as pancetta, but cut up differently.

Grilled salami on piadina (a unique soft local flatbread), big slabs of grilled pancetta dripping with fat and salt, just unbelievable.

Diced pancetta is readily available here, but I'd have to chop up the beef myself; which cut did you use?

In a wide pan (even a wok), fry some bacon cubes (or pancetta if you want to be authentic) in oil or butter, whichever.

Speaking as someone who spent an hour last week fruitlessly looking for pancetta that wasn't factory packaged in plastic, you raise a good point!

Italian cooks have taught us to love pancetta, guanciale and the like.

A small plate of pasta, maybe pancetta, some cheese and an egg?

Would they have pancetta, or just bacon, in the New World?

Quite similar to this pizza, but with less sauce (mostly consisting of sundried tomato), a little garlic, mozzarella, pancetta and rocket.

Parsnip on the other hand just goes well with pancetta.

Didn't know that the original recipe has pancetta too.

I'm vegetarian, so they never involve calorie-dense ingredients such as guanciale or pancetta.

If I prompt for "traditional Italian" bacon is omotted and either guanciale or pancetta is suggested.

If available, anything marked “Pancetta” will suit better than smoked bacon.

The regular prompt gives "pancetta, guanciale, or bacon".