Add pancetta, and cook, stirring often, until the fat renders and the meat becomes crisp, 8 to 10 minutes. Transfer pancetta to a paper towel–lined plate to drain, reserving drippings in skillet.

Preheat the oven to 375°. In a food processor, combine the anchovies with the garlic, thyme, rosemary, orange zest and olive oil and process to a smooth paste.

October evenings have this magical quality - the air gets crisp, leaves crunch underfoot, and suddenly all you want is f ...