Description

This Red Wine Bucatini with Pancetta is a delightful dish bursting with flavor. Ideal for a comforting dinner, it combines tender bucatini and crispy pancetta in a rich red wine sauce, making it perfect for any pasta lover looking for an easy homemade meal.

Ingredients

Scale

4 ounces diced pancetta
1 tablespoon unsalted butter
6 garlic cloves, minced or pressed
¼ teaspoon crushed red pepper flakes
pinch of salt and pepper
1 (750ml) bottle red wine, such as cabernet or pinot noir
1 pound bucatini pasta
4 tablespoons unsalted butter
2 ounces freshly grated parmesan cheese
chopped fresh parsley and basil for topping

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Instructions

In a large pot over medium heat, add the pancetta and cook until crispy. Use a slotted spoon to remove it and set it on a paper towel.
Keep the heat on and add 1 tablespoon of butter to the pot. Stir in the garlic and red pepper flakes, seasoning with salt and pepper. Cook until the garlic is fragrant and golden, about 2 to 3 minutes. Pour in the red wine and bring to a boil. Simmer uncovered for about 20 minutes until reduced by half.
While the wine is reducing, boil salted water in another pot and cook the bucatini until very al dente, about 9 to 10 minutes. Transfer the pasta to the pot with the reduced red wine.
Add the remaining butter to the pot with the pasta and toss everything together for 2 to 3 minutes until the sauce thickens and the pasta absorbs the flavors. Incorporate the cooked pancetta back into the mix.
Serve the pasta garnished with freshly grated parmesan and fresh herbs.

Notes

For an extra kick, adjust the amount of crushed red pepper flakes to your taste.
Make sure not to overcook the bucatini; it should be al dente before mixing with the sauce.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 480mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 18g
Cholesterol: 40mg