By definition, there is no such thing as fresh pancetta. But I know what you mean.

I get inspired by recipes and then riff off of them. A few of the perennial favorites:

Mark Bittman's spaghetti with fried egg is one of my favorite quick meals, but I kick it up a notch by rendering pancetta or bacon and then cook the garlic in the fat, then crumble the pancetta/bacon over the top.

On a somewhat similar theme, I love Serious Eat's brussels sprouts, kale and potato hash, but also use rendered bacon/pancetta fat instead of the oil and then toss the bacon/pancetta in at the end.

Rick Bayless's chicken salad tacos are fantastic, though I recommend pureeing the dressing (first sentence in step 1) to ensure the chipotle peppers are fully incorporated.

Because you won't use the entire can of chipotle peppers in adobo, you should serve the tacos with Bayless's mushroom studded tortilla soup.