1. In the bowl of the blender add the egg yolk, vinegar, anchovies, chopped garlic, parmesan and half the amount of oil.
2. Mash and then add the rest of the oil and mash again until it thickens.
3. In a cold pan place the pancetta and then transfer to the heat. Bake on both sides until caramelized.
4. Transfer to absorbent paper.
5. Cut the bottom of the lettuce leaves by hand and then into two pieces.
6. Put the lettuce in a bowl, the croutons, the parmesan, the freshly grounded pepper and add the sauce.
7. Mix very well.
8. Serve the salad and garnish with the pancetta.