1

Preheat oven to 400°F.

2

Cut pancetta into ½-inch cubes and cook it in a skillet over medium-low heat for 10-15 minutes, until browned and crisp. Remove to paper towels and drain.

3

Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15- 20 minutes, until soft.

4

Wash the lettuce leaves carefully and spin- dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1½-inch slices. Place them in a large mixing bowl.

5

For the dressing, place the egg yolk, mustard, garlic, anchovies, lemon juice, salt and pepper into the bowl of a food processor filled with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add ½ cup grated Parmesan cheese and pulse 3 times.

6

Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 to 8 plates and sprinkle with pancetta and roasted tomatoes.