45 minutes
A deliciously spicy pasta dish featuring pancetta, bucatini, and a rich tomato sauce, topped with freshly grated cheese.
Pancetta, cut into chunks
0 lb
tablespoons
Red Onion, peeled and chopped
each
Canned Tomatoes, drained and chopped
0 lb
teaspoons
to taste
Black Pepper, freshly ground
to taste
Bucatini Pasta, dried
0 lb
Cheese, freshly grated
cups
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.
Reserve starchy pasta water to emulsify the sauce and achieve the perfect consistency that clings to the bucatini.
Choose high-quality artisanal bucatini and authentic Italian pancetta to ensure the best flavor and texture in your dish.
Use vigorous stirring to emulsify the fat, pasta water, and cheese into a creamy sauce that coats the bucatini evenly.
Cook the bucatini to al dente and remove from water a bit early to prevent overcooking when finishing in the sauce.
Cut the pancetta into uniform lardons and render slowly over medium heat to create a flavorful base without burning.
Comments (0)