Marcella Hazan, in The Essentials of Classic Italian Cooking, notes that pancetta's "savory-sweet unsmoked flavor has no wholly satisfactory substitute." Truth. Chunks of  homemade pancetta can be added to stews, beans, and soups. The classic Roman dish spaghetti alla carbonara (photo below) is made with sauteed pancetta and eggs. Cabbage and Brussels sprouts are superb when sautéed with pancetta. Hazan suggests sautéing it with spring peas (a traditional preparation) or braising Boston lettuce with it. And pasta with pancetta and Brussels sprouts is a perfect dish to add your homemade charcuterie.