Description
Savor the rich flavors of Red Wine Bucatini with Pancetta, a delightful dish combining crispy pancetta, fragrant garlic, and thick bucatini. Perfect for quick dinners that don’t compromise on taste!
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
Instructions
- Heat a large pot over medium heat and add diced pancetta, cooking until crispy. Remove with a slotted spoon and drain on paper towels.
- In the same pot, melt 1 tablespoon of butter. Add minced garlic and crushed red pepper flakes with a pinch of salt and pepper, stirring until fragrant, about 2-3 minutes.
- Pour in the red wine and bring it to a boil. Cook uncovered, occasionally stirring, until the wine reduces by ½ to ⅔, about 20 minutes.
- Meanwhile, in a separate pot, bring salted water to a boil and cook bucatini until very al dente, about 9 to 10 minutes. Transfer the pasta to the red wine sauce immediately after cooking.
- Add the remaining 4 tablespoons of butter to the pot with the pasta and toss to coat in the sauce, cooking for an additional 2-3 minutes until thickened. Stir in the crispy pancetta.
- Serve topped with freshly grated parmesan cheese and a sprinkle of chopped herbs.
Notes
Ensure to cook the pasta al dente, as it will continue to cook in the sauce.
Feel free to adjust the amount of red pepper flakes based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg