Description
This Red Wine Bucatini with Pancetta is a flavorful dish that combines the richness of red wine with savory pancetta and garlic. Perfect for an easy dinner, this delightful pasta is topped with fresh herbs and parmesan, ensuring a delicious experience with each bite.
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 cook the pancetta until crispy. Remove and drain on paper towels.
- In the same pot, melt 1 tablespoon of butter. Add garlic and pepper flakes, cooking until fragrant and golden, about 2-3 minutes.
- Pour in red wine and bring to a boil. Cook uncovered until reduced by ½ to ⅔, about 20 minutes.
- While the wine cooks, boil salted water and cook bucatini until very al dente, about 9-10 minutes. Drain and add to the wine pot.
- Add remaining butter to the pot with pasta. Toss to coat, cooking for an additional 2-3 minutes to thicken sauce. Stir in pancetta.
- Serve topped with parmesan and fresh herbs.
Notes
For extra flavor, use a robust red wine like cabernet.
Adjust the amount of red pepper flakes for desired spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg