Smoky, salty and crispy, a little bacon makes just about anything better, especially pasta. Give a Roman classic an American twist with Bacon Amatriciana and lots of freshly ground black pepper, or make a summery Corn and Lima alla Gricia. It also adds rich, savory depth to a slow-simmered Ragu Bianco. And for baking, scatter it over a fall Kabocha Squash Focaccia with fontina and sage, or the viral Radio Bakery’s Sausage and Chive Focaccia. Tip: in Italian recipes that call for guanciale or pancetta, good thick-cut bacon makes an easy, delicious swap. It adds a little smokiness the originals don’t have.