That's right...melon and ham. The Spaniards do it up with serrano ham, while the Italians use prosciutto. And while most of the time you'll see pieces of the thinly sliced ham wrapped around a cube of melon, we decided to try something a little different. We took the two components, added a little cream, and turned it into a pasta sauce. This satisfied a craving for carbonara, but with a sweet summery flavor profile.
For this recipe though, we used pancetta instead of prosciutto. You could also use bacon if you don't have pancetta. You'll want to start by crisping up your bacon or pancetta and rendering out some of the fat. Then toss in some onion and let it saute in the fat.