Description

This Red Wine Bucatini with Pancetta is a delightful dish with its rich flavors and simple preparation. Perfect for a quick dinner, it combines al dente bucatini, crispy pancetta, and a luscious red wine sauce, making every bite irresistible for homemade meal lovers.

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

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Instructions

Heat a large pot over medium heat and add the pancetta. Cook until crispy and the fat has rendered. Remove with a slotted spoon and drain on a paper towel.
Add 1 tablespoon of butter to the pot, keeping it over medium heat. Add garlic and pepper flakes with a pinch of salt and pepper, stirring until fragrant and slightly golden for about 2-3 minutes. Pour in the red wine and bring it to a boil. Cook uncovered, stirring occasionally, until reduced by ½ to ⅔, approximately 20 minutes.
While the wine boils, bring salted water to a boil and cook the bucatini until very al dente, about 9 to 10 minutes. Transfer to the red wine in the pot.
Add the remaining butter to the pot with the pasta. Toss the pasta in the red wine sauce for another 2-3 minutes to thicken and soak in the sauce. Stir in the pancetta.
Serve topped with parmesan and fresh herbs.

Notes

For a richer flavor, let the red wine reduce longer before adding the pasta.
Garnish with extra parmesan for an added creamy touch.
Feel free to substitute pancetta with bacon if necessary.

Nutrition

Serving Size: 1 serving
Calories: 568
Sugar: 2g
Sodium: 673mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 19g
Cholesterol: 59mg