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    Spicy Pancetta Bucatini

    clock-icon45 minutes
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    Pixicook editorial team

    A deliciously spicy pasta dish featuring pancetta, bucatini, and a rich tomato sauce, topped with freshly grated cheese.

    Ingredients for Spicy Pancetta Bucatini

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Pancetta, cut into chunks

    0 lb

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Red Onion, peeled and chopped

    each

    Substitute chevron-down

    Canned Tomatoes, drained and chopped

    0 lb

    Substitute chevron-down

    Hot Red-Pepper Flakes

    teaspoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Bucatini Pasta, dried

    0 lb

    Substitute chevron-down

    Cheese, freshly grated

    cups

    Substitute chevron-down

    How to Make Spicy Pancetta Bucatini

    1. Prep Meat

    In a saucepan, combine pancetta chunks with olive oil. Fry over low heat for 15 minutes, until crisp. Remove with a slotted spoon and set aside.

    2. Cook Onion

    In the same pan, sauté chopped onion over medium heat for 5 minutes.

    3. Simmer Sauce

    Drain and chop tomatoes; add to onions. Season with red-pepper flakes, salt, and pepper. Simmer for 20 minutes, stirring occasionally.

    4. Pasta Cooking

    As sauce simmers, bring a large pot of salted water to a boil. Cook pasta until al dente (9-12 minutes). Drain well.

    5. Combine and Serve

    Heat a large skillet over medium-high. Add sauce, cooked pasta, and reserved meat. Stir for 30 seconds. Off heat, stir in cheese. Serve on a warm platter.

    Pitfalls and tips

    Pasta Water is Gold

    Reserve starchy pasta water to emulsify the sauce and achieve the perfect consistency that clings to the bucatini.

    Quality of Ingredients

    Choose high-quality artisanal bucatini and authentic Italian pancetta to ensure the best flavor and texture in your dish.

    Sauce Emulsification

    Use vigorous stirring to emulsify the fat, pasta water, and cheese into a creamy sauce that coats the bucatini evenly.

    Al Dente Pasta

    Cook the bucatini to al dente and remove from water a bit early to prevent overcooking when finishing in the sauce.

    Pancetta Preparation

    Cut the pancetta into uniform lardons and render slowly over medium heat to create a flavorful base without burning.


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