Description
Enjoy a delightful bowl of Red Wine Bucatini with Pancetta that combines the robust flavors of red wine with crispy pancetta. This easy recipe is perfect for a quick and satisfying dinner, packed with flavor and topped with parmesan and fresh herbs.
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 render the fat. Remove with a slotted spoon and drain on paper towels.
- In the same pot, add 1 tablespoon of butter. Add garlic and red pepper flakes with a pinch of salt and pepper. Cook until garlic is fragrant and golden, about 2-3 minutes. Pour in the red wine and bring to a boil. Reduce the wine by ½ to ⅔ for about 20 minutes.
- Meanwhile, boil salted water and cook bucatini until very al dente, about 9-10 minutes. Transfer to the red wine sauce.
- Add remaining butter to the pot with the pasta. Toss to combine and cook for another 2-3 minutes until the sauce thickens and the pasta absorbs it. Stir in pancetta.
- Serve with parmesan and fresh herbs on top.
Notes
For a richer flavor, choose a high-quality red wine.
Make sure to cook the pasta until very al dente, as it will continue cooking in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg