Bucatini with Pancetta
Bucatini pasta tossed in a pancetta, tomato and white wine mixture.
Ingredients
- 1 lb bucatini
- 28 oz of peeled San Marzano tomatoes drained of most liquid
- 4 oz of Pancetta
- 2 cloves of garlic
- 1/2 cup of white wine chardonnay
- 2-3 tablespoons of extra virgin olive oil
- Reserved cooking liquid if needed
- 1-2 tablespoons of fresh oregano use basil if you can't find fresh oregano
- 1/4 cup of grated parmesan or romano cheese
Instructions
- Boil pasta in salted water (if preparing in advance set aside with a coating of olive oil to prevent sticking).
- In a large pan cook pancetta until crispy; set aside on a paper towel to drain fat.
- Pour out fat from pan but do not rinse. Add olive oil and garlic and sauté for just a minute; add the wine and tomatoes and simmer for about 5-7 minutes.
- Add the pancetta and oregano and continue to simmer for another 1-2 minutes.
- When your pasta is done drain it and add it to the pan, coat through with about 1/4 cup of grated Parmesan or Romano cheese.
Notes
This is not a thick sauce based recipe, however if you prefer the pasta to be coated in more liquid then reserve about 1/2 cup of cooking liquid to thin it out. You may not need the entire half cup so add the liquid gradually.
Use bacon if you can't find pancetta.
Substitute a 1/4 cup of chicken stock (or cooking liquid) for white wine
Use bacon if you can't find pancetta.
Substitute a 1/4 cup of chicken stock (or cooking liquid) for white wine
Tried this recipe?Let us know how it was!