What You Need to Know When Buying Bacon

[The easy way to make fresh pasta, pancetta and cabbage with noodles, and more.]( If you are unable to see the message below, [click here]( to view. [Epicurious]( COOK THIS NOW --------------------------------------------------------------- [Pasta with Cabbage and Pancetta]( [Reginetti with Savoy Cabbage and Pancetta / Photo by Marcus Nilsson]( [Facebook]( [Twitter]( [Pinterest]( [Google Plus]( We're into the ruffles-on-ruffles look you get from using reginetti noodles and savoy cabbage, but any short pasta and green cabbage can be used in their place. [View Recipe]( THE DAILY ROUND-UP --------------------------------------------------------------- Our best recipe collections and seasonal tips [Homemade Instant Macaroni and Cheese / Photo by Chelsea Kyle, Food Styling by Rhoda Boone]( [41 Kid-Friendly Pasta Recipes]( [View Gallery]( [Bacon for a Crowd / Photo by Alex Lau]( [How to Buy and Store Bacon (Including Pancetta) Like a Pro]( [View Gallery]( [Pasta in Mixer / Photo by Chelsea Kyle, Food Styling by Katherine Sacks]( [The Easy, No-Stress Way to Make Fresh Pasta on a Weeknight]( [View Gallery]( TRENDING RECIPES --------------------------------------------------------------- [1]( [Meringue Sundae with Peppery Berry Sauce]( --------------------------------------------------------------- [2]( [Pan-Roasted Swordfish Steaks with Mixed-Peppercorn Butter]( --------------------------------------------------------------- [3]( [Flourless Chocolate Cake]( --------------------------------------------------------------- [4]( [One-Pot Pasta Primavera with Shrimp]( --------------------------------------------------------------- [5]( [Golden Milk]( --------------------------------------------------------------- [Exclusive Offer to Subscribe to Bon Appetit magazine for just $12]( FOLLOW EPICURIOUS! [Epicurious on Facebook]( [Epicurious on Twitter]( [Epicurious on Pinterest]( [Epicurious on Google+]( For all the latest recipes and expert tips at any time! This email was sent to you by epicurious.com. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@email2.epicurious.com, to your address book. To view our Privacy Policy click [here](. To unsubscribe click [here](. Copyright © 2018 Condé Nast. All rights reserved. Sent from Condé Nast Digital, 1 World Trade Center, 33rd Floor, New York, NY 10007 Attn: E-mail Coordinator