Bucatini with Pancetta, Tomato, and Onion Recipe

Name: Bucatini with Pancetta, Tomato, and Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon kosher salt, plus more for pasta pot; 1 pound bucatini; 1 tablespoon extra-virgin olive oil; 4 ounces slab bacon or pancetta, cut into 1/2-inch pieces; 1 large onion, sliced 1/4 inch thick; 2 fresh bay leaves; 1/4 teaspoon peperoncino flakes; 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand; 1/2 cup grated Grana Padano or Parmigiano-Reggiano; 1/2 cup grated Pecorino Romano

Servings: persons

1 teaspoon kosher salt, plus more for pasta pot
1 pound bucatini
1 tablespoon extra-virgin olive oil
4 ounces slab bacon or pancetta, cut into 1/2-inch pieces
1 large onion, sliced 1/4 inch thick
2 fresh bay leaves
1/4 teaspoon peperoncino flakes
28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
1/2 cup grated Grana Padano or Parmigiano-Reggiano
1/2 cup grated Pecorino Romano

1
Bring a large pot of salted water to boil for pasta.
2
Slip the bucatini into the water, and cook until it is al dente.
3
Heat olive oil in a large skillet over medium heat.
4
Add the bacon or pancetta, and let the meat render its fat until the edges begin to crisp, about 3 to 4 minutes.
5
Add the sliced onion and the bay leaves, cover, and cook until the onion begins to soften, about 3 to 4 minutes.
6
Uncover, and sprinkle in the peperoncino and tomatoes.
7
Slosh out the can with 1 cup pasta cooking water, add it to the sauce, and stir.
8
Season with salt, bring the sauce to a simmer, and cook until thickened, about 10 to 12 minutes.
9
When pasta is ready, transfer to the sauce with tongs.
10
Cook and toss the pasta in the sauce until all of the pasta is coated.
11
Remove from heat, and toss with the grated cheese.
12
Serve immediately.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon kosher salt, plus more for pasta pot, 1 pound bucatini, 1 tablespoon extra-virgin olive oil, 4 ounces slab bacon or pancetta, cut into 1/2-inch pieces, and more.

Yes, Bucatini with Pancetta, Tomato, and Onion falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bucatini with Pancetta, Tomato, and Onion

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