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2 ounces thinly sliced pancetta (Italian bacon) 4 ounces orecchiette (ear-shaped pasta) Kosher salt 3 1/2 tablespoons extra-virgin olive oil 2 1/2 tablespoons Champagne vinegar or white wine vinegar 2 cups 1x1x1/4" pieces peeled melon (any variety) 1/3 cup coarsely chopped fresh mint, [...]
Read the recipe at epicurious.com
