Description
This Red Wine Bucatini with Pancetta combines rich flavors of red wine and crispy pancetta, creating a delicious meal that’s easy to prepare. Perfect for a cozy dinner!
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. Cook until crispy and fat is rendered. Remove and drain on a paper towel.
- Add 1 tablespoon of butter and keep over medium heat. Stir in garlic, red pepper flakes, salt, and pepper. Cook until garlic is fragrant, 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 wine is boiling, bring salted water to a boil and cook bucatini until very al dente, about 9-10 minutes. Transfer to the pot with red wine.
- Add remaining butter to the pasta and toss it in the sauce. Cook another 2-3 minutes until sauce thickens and noodles absorb it. Stir in pancetta.
- Serve topped with parmesan and fresh herbs.
Notes
For an extra kick, consider adding more crushed red pepper.
Ensure the wine is of good quality as it greatly influences the dish’s flavor.
Freshly grated parmesan adds a wonderful finish.
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 3g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg