Description
This Red Wine Bucatini with Pancetta brings irresistible flavor to your table. With simple ingredients like pancetta, garlic, and parmesan, it’s perfect for a quick dinner or a cozy night in.
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 over medium heat, cook the pancetta until crispy and the fat renders. Use a slotted spoon to transfer it to a paper towel to drain excess grease.
- Add the 1 tablespoon of butter to the pot, keeping it over medium heat. Mix in the garlic and pepper flakes along with a pinch of salt and pepper. Stir until the garlic is fragrant and golden, about 2 to 3 minutes. Pour in the red wine and bring it to a boil. Cook uncovered for approximately 20 minutes until reduced by half to two-thirds, stirring occasionally.
- Meanwhile, boil a pot of salted water and cook the bucatini until very al dente, about 9 to 10 minutes. Transfer it to the pot with the red wine sauce.
- Add the remaining butter to the pot and toss the bucatini in the sauce, cooking for an additional 2 to 3 minutes to allow the sauce to thicken and the pasta to absorb the flavors. Stir in the pancetta.
- Serve the pasta topped with parmesan and fresh herbs.
Notes
For a richer flavor, consider using a full-bodied red wine like cabernet.
Adjust the level of crushed red pepper flakes to your taste for more or less heat.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg