Description
This Red Wine Bucatini with Pancetta offers an amazing blend of robust flavors and comfort. With easy preparation and key ingredients like pancetta and red wine, it’s a perfect option for a cozy 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 and add the pancetta, cooking until crispy. Remove and drain on paper towels.
- Add 1 tablespoon of butter to the pot. Sauté garlic and red pepper flakes, seasoning with salt and pepper until fragrant.
- Pour in the red wine, bring to a boil, and reduce the wine by half over about 20 minutes.
- While the wine reduces, cook bucatini in salted boiling water until al dente, about 9 to 10 minutes, then transfer to the wine sauce.
- Toss the pasta with the remaining butter in the wine sauce for another 2 to 3 minutes, allowing the sauce to thicken and coat the noodles. Stir in the pancetta.
- Serve and top with parmesan and fresh herbs.
Notes
Feel free to substitute pancetta with bacon for a different flavor.
Ensure the pasta is cooked al dente for the best texture in the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg