Ingredients

• 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, divided
• 3 tablespoons thinly sliced scallion
• Pinch of crushed red pepper flakes
• Freshly ground black pepper
• 1 ounce ricotta salata (salted dry ricotta), shaved, or crumbled feta
• Ingredient info: Look for ricotta salata at Italian markets and some supermarkets.

Instructions

1. Heat oven to 350°F. Arrange pancetta in a single layer on a large rimmed baking sheet. Bake until brown and crisp, 20-25 minutes. (Alternatively, place pancetta on folded layers of paper towels on a microwave-proof plate and microwave on high until brown and crisp, about 5 minutes.) Let pancetta stand until cool enough to handle, then break into bite-size pieces.
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.
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. Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with shaved ricotta salata.