Description

This Red Wine Bucatini with Pancetta features a delightful blend of rich red wine and crispy pancetta, offering an easy-to-make, flavor-packed dish perfect for weeknight dinners or special occasions.

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

In a large pot over medium heat, cook the diced pancetta until crispy. Remove with a slotted spoon and drain excess grease on paper towels.
Add 1 tablespoon of unsalted butter to the pot. Stir in minced garlic and crushed red pepper flakes, seasoning with a pinch of salt and pepper. Cook until garlic is fragrant and golden, about 2 to 3 minutes.
Pour in the red wine and bring to a boil. Cook uncovered, stirring occasionally, until the wine reduces by ½ to ⅔, approximately 20 minutes.
While the wine reduces, boil salted water in another pot. Cook the bucatini until very al dente, about 9 to 10 minutes, then transfer it to the pot with reduced red wine.
Add the remaining butter to the pot with pasta. Toss to combine, cooking for another 2 to 3 minutes until the sauce thickens and pasta absorbs it. Stir in the pancetta before serving.
Plate the pasta topped with freshly grated parmesan cheese and garnish with chopped parsley and basil.

Notes

For added depth, consider using a robust red wine like cabernet or a smooth pinot noir.
Feel free to adjust the amount of red pepper flakes based on your spice preference.
This dish pairs well with a side of garlic bread or a fresh garden salad.

Nutrition

Serving Size: 1 serving
Calories: 570
Sugar: 4g
Sodium: 600mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 5g
Protein: 18g
Cholesterol: 40mg