Description
This Red Wine Bucatini with Pancetta is a delightful mix of crispy pancetta and rich red wine sauce—a perfect choice for an easy yet sophisticated dinner at home!
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. Add the pancetta and cook until crispy, then drain it on a paper towel.
- Add 1 tablespoon of butter to the pot. Then, add garlic and red pepper flakes with a pinch of salt and pepper. Cook until garlic is fragrant and golden, about 2-3 minutes.
- Pour in the red wine and bring to a boil. Cook uncovered for about 20 minutes, stirring occasionally, until reduced by half to two-thirds.
- While the wine is reducing, cook bucatini in salted water until very al dente, about 9-10 minutes. Transfer the cooked pasta to the red wine sauce.
- Add the butter to the pot with pasta. Toss well to combine and cook for another 2-3 minutes until the sauce thickens and the pasta absorbs the flavors. Stir in the pancetta.
- Serve topped with parmesan cheese and fresh herbs.
Notes
For a stronger flavor, let the red wine sauce reduce longer before adding the bucatini.
Using freshly grated Parmesan enhances the dish’s creamy texture.
Feel free to add more herbs for extra freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 635
- Sugar: 4g
- Sodium: 865mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 58mg