Bucatini with Pancetta and Tomatoes
Indulge in the comforting flavors of Italian cuisine with this Bucatini with Pancetta and Tomatoes recipe—a true weeknight masterpiece that balances simplicity with sophistication. Featuring perfectly al dente bucatini, crispy pancetta, and a rich tomato sauce infused with the bold flavors of garlic, crushed red pepper flakes, and fresh basil, this dish promises an explosion of umami in every bite. The salty pancetta and creamy Parmesan cheese create a decadent harmony with the vibrant tomato base, while a touch of reserved pasta water ensures every strand of pasta is luxuriously coated. Ready in just 40 minutes, this quick and flavorful recipe is perfect for busy weeknights or a cozy meal at home. Serve it with an extra sprinkle of Parmesan and a glass of wine for an authentic Italian dining experience!
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Recipe Information
Ingredients
- 400 grams Bucatini pasta
- 150 grams Pancetta, diced
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Crushed red pepper flakes
- 800 grams Canned whole peeled tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 50 grams Parmesan cheese, grated
- 2 tablespoons Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced pancetta and cook for 5-7 minutes, stirring occasionally, until the pancetta is golden brown and crispy. Remove the pancetta from the pan and set it aside, leaving the rendered fat in the pan.
Lower the heat to medium-low and add the minced garlic and crushed red pepper flakes to the pan. Sauté for 1 minute, stirring constantly, until fragrant but not browned.
Pour the canned tomatoes into the pan and use a wooden spoon to break them into smaller pieces. Season with salt and black pepper. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly.
Return the crispy pancetta to the pan and stir to combine. Add the cooked bucatini to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
Remove the pan from heat and stir in 30 grams of grated Parmesan cheese. Check the seasoning and adjust if necessary.
Divide the pasta among serving plates and garnish with the remaining Parmesan cheese and fresh basil leaves. Serve immediately.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 6463 mg | 281% | |
| Total Carbohydrate | 352.8 g | 128% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 47.7 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 797 mg | 61% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1703 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
