Red Wine Bucatini with Pancetta and Parmesan
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Red Wine Bucatini with Pancetta and Parmesan
Description
Red Wine Bucatini with Pancetta and Parmesan starts by crisping diced pancetta to render its fat and develop a salty, meaty base flavor. Garlic and red pepper flakes are cooked briefly to release aroma without burning, then the pancetta pan is deglazed with a full bottle of red wine, which simmers uncovered to reduce by about half to two-thirds, intensifying the flavor and thickening the sauce.
While the wine reduces, bucatini pasta is cooked until very al dente—around 9 to 10 minutes—to maintain bite during the final cooking step. The drained pasta joins the wine sauce along with an additional four tablespoons of butter. Tossing the pasta in the sauce over low heat thickens the mixture and allows noodles to absorb the robust, slightly tangy wine flavor balanced by savory pancetta and smooth butter.
The dish finishes with a sprinkle of freshly grated Parmesan and chopped parsley and basil, adding salty richness and fresh herbal notes. This recipe offers a rich, nuanced pasta experience perfect for special dinners with wine pairing or as a hearty main course with minimal extra sides.
The recipe is adapted slightly from Bon Appetit and emphasizes quality ingredients and careful technique for the best result.
Ingredients
- 4 ounces pancetta diced
- 1 tablespoon butter unsalted
- 6 garlic minced or pressed, cloves
- ¼ teaspoon red pepper flakes crushed
- pinch salt
- pinch black pepper
- 1 red wine 750mL bottle, such as cabernet or pinot noir
- 1 pound bucatini pasta
- 4 tablespoons butter unsalted
- 2 ounces Parmesan Cheese freshly grated
- parsley chopped fresh, for topping
- basil chopped fresh, for topping
Instructions
- Heat a large pot over medium heat and add the pancetta. Cook until the pancetta is crispy and the fat has been rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain any excess grease.
- Add the 1 tablespoon of butter to the pot and keep it over medium heat. Add in the garlic and pepper flakes with a pinch of salt and pepper. Cook, stirring often, until the garlic is fragrant and slightly golden, about 2 to 3 minutes. Pour in the red wine and bring it to a book. Cook uncovered, stirring occasionally, until the wine reduces by ½ to ⅔ - this will take about 20 minutes.
- While the red wine is boiling, bring a pot of salted water to a boil and cook the bucatini. Cook it until it’s very al dente - about 9 to 10 minutes - then transfer it to the red wine in the pot.
- Add the butter to the pot with the pasta as well. Toss the pasta in the red wine sauce and cook it for another 2 to 3 minutes - the sauce will thicken and the noodles will soak it up. Toss in the pancetta.
- Serve the pasta and top with the parmesan and herbs.
Notes
- This recipe is a modified version from Bon Appetit.
- Cooking bucatini until very al dente prevents overcooking during the final sauce toss.
- Freshly grated Parmesan and chopped herbs enhance the final flavor and presentation.
User Reviews
Overall Rating
5
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