"This dish screams "Welcome to Summer" for me! Love the pancetta and melon combo. I like to throw in a bit of arugula for sharpness, but that is just something I enjoy."

Original is 4 servings

Metric US

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Step by Step Method

Step 1

Heat oven to 350 degrees. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20-25 minutes. Let pancetta stand until cool enough to handle, then break into bite size pieces.

Step 2

Meanwhile, cook pasta in a medium pot of boiling salted water, stirring occasionally until al dente. Drain pasta, run under cold water to cool. Drain and set aside.

Step 3

Whisk oil and vinegar in a large bowl. Add half of pancetta, cooked pasta, melon, half of mint, scallion and red pepper flakes. Toss to coat. Season to taste with salt and pepper.