Description
Elevate your dinner with Red Wine Bucatini with Pancetta. With its rich sauce, crispy pancetta, and fresh herbs, this dish is perfect for an easy, flavorful night.
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
- In a large pot, cook the diced pancetta over medium heat until crispy and fat is rendered. Remove the pancetta and drain on paper towels.
- Add 1 tablespoon of butter to the pot and keep on medium heat. Stir in garlic, red pepper flakes, salt, and pepper, cooking until fragrant and golden for about 2 to 3 minutes.
- Pour the red wine into the pot and bring to a boil. Reduce uncovered, stirring occasionally for about 20 minutes, or until reduced by ½ to ⅔.
- While the wine boils, cook the bucatini in salted water until very al dente, about 9 to 10 minutes. Transfer directly to the pot with the red wine.
- Toss the pasta in the red wine sauce, adding the remaining butter. Cook another 2 to 3 minutes to thicken the sauce and soak the noodles. Stir in the crispy pancetta.
- Serve hot with grated parmesan and fresh herbs on top.
Notes
Use a high-quality red wine for the best flavor.
Bucatini can be substituted with spaghetti if needed.
Experiment with herbs like oregano for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg