Red Wine Bucatini with Pancetta is a bold yet comforting dish that combines the luxurious flavors of red wine and crispy pancetta with the delightful texture of bucatini pasta. It strikes a perfect balance between hearty and light, making it ideal for a cozy dinner or a festive gathering. The richness of the wine and the savory notes from the pancetta create a sauce that clings beautifully to every strand of pasta, inviting you to savor each bite. If you’re looking for a crowd-pleaser that’s both simple and special, this dish needs to be on your dinner rotation.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Red Wine Bucatini with Pancetta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Red Wine Bucatini with Pancetta

The first time I made this, I remember the intoxicating aroma permeating my kitchen, promising something deliciously memorable. Cooking the pancetta until it’s crispy creates such a satisfying crunch, while the garlic and red wine mixture simmer together, sounding a reassuring bubble that only gets better with time. When you’re craving something hearty yet elegant, Red Wine Bucatini with Pancetta delivers on every level. I’m genuinely excited for you to try it!

Why You’ll Love This Recipe

Simple & Quick: In just about an hour, you can create a dish that feels like fine dining.
Irresistible Flavor: The combination of aromatic garlic, savory pancetta, and rich red wine is nothing short of heavenly.
Eye-Catching Appeal: The deep red hues of the sauce make for a visually stunning dish that impresses.
Flexible Serving: Perfect for date night or a casual family gathering, everyone will love it!
Diet-Friendly Options: Easily adaptable for gluten-free pasta if you’re looking for alternatives.

Ingredients You’ll Need

4 ounces diced pancetta: Adds a deliciously smoky and salty flavor that elevates the dish. Pancetta is preferable, but bacon can work in a pinch.
1 tablespoon unsalted butter: Enhances the sauce’s richness and balances flavor. Always choose unsalted to control saltiness.
6 garlic cloves, minced or pressed: Fresh garlic infuses the dish with robust flavor. Avoid jarred garlic for optimum freshness.
¼ teaspoon crushed red pepper flakes: Adds a touch of heat and depth. You can adjust the amount based on your spice preference.
Pinch of salt and pepper: Essential for seasoning the dish. Freshly ground black pepper lends more flavor.
1 (750ml) bottle red wine, such as cabernet or pinot noir: A bold red wine adds depth to the sauce. Choose a wine you’d enjoy drinking.
1 pound bucatini pasta: This hollow pasta absorbs the sauce beautifully. If you can’t find bucatini, spaghetti is a good substitute.
4 tablespoons unsalted butter: This will finish the sauce, giving it a luscious finish. Don’t skimp on this for better texture.
2 ounces freshly grated parmesan cheese: Adds a salty, savory finish. Always opt for fresh rather than pre-grated for flavor.
Chopped fresh parsley and basil for topping: Bright herbs bring freshness and balance to the rich dish. Feel free to substitute your favorite herbs.

How to Make Red Wine Bucatini with Pancetta

Crisp the Pancetta: Heat a large pot over medium heat and add the 4 ounces diced pancetta. Allow it to cook until crispy and the fat has rendered, which should take about 5 to 7 minutes. Then, remove the pancetta using a slotted spoon and let it rest on a paper towel to drain any excess grease.

Sauté Garlic: In the same pot, add 1 tablespoon of unsalted butter and keep it over medium heat. Toss in the 6 minced or pressed garlic cloves, along with ¼ teaspoon crushed red pepper flakes and a pinch of salt and pepper. Stir often, cooking until the garlic is fragrant and slightly golden, which should take around 2 to 3 minutes.

Reduce the Wine: Pour in the entire 750ml bottle of red wine, stirring to combine. Bring the mixture to a gentle boil and let it cook uncovered. Stir occasionally, until the wine reduces by half to two-thirds, which may take about 20 minutes. You’ll know it’s ready when it’s bubbling around the edges and has thickened slightly.

Cook the Bucatini: While the wine reduces, bring a pot of salted water to a boil and add 1 pound of bucatini pasta. Cook until very al dente, about 9 to 10 minutes, since it will continue to cook in the sauce. Once cooked, transfer the bucatini directly into the red wine mixture.

Combine and Thicken: Add the remaining 4 tablespoons of unsalted butter to the pasta and red wine sauce. Gently toss everything together, cooking for another 2 to 3 minutes until the sauce thickens and clings to each noodle. Toss in the crisp pancetta and mix well until everything is heated through.

Serve & Garnish: Plate the pasta and finish with a good grating of the 2 ounces of freshly grated parmesan cheese on top. To add a pop of freshness, sprinkle with chopped fresh parsley and basil just before serving.

Storing & Reheating

To store leftover Red Wine Bucatini with Pancetta, allow it to cool completely and then transfer it to an airtight container. It can stay at room temperature for no more than 2 hours after cooking, while refrigeration extends its life to 3-4 days. For freezing, place the pasta in a freezer-safe container, and you can keep it for up to 3 months. When reheating, gently warm it in a pot over low heat, adding a splash of water or wine to help refresh the flavors and prevent it from drying out. The texture may slightly change, but it will still be tasty!

Chef’s Helpful Tips

Don’t rush the pancetta; letting it cook until crispy adds great texture and flavor.
Avoid overcrowding the pan when cooking the garlic, as it can burn quickly if not stirred consistently.
If you have extra time, let the red wine reduce even more; the deeper flavor is worth it.
Always taste the sauce before serving—feel free to adjust the salt and pepper levels to your preference.
If making ahead, consider cooking the pasta slightly less, as it will continue to soak up the sauce when heated.

Red Wine Bucatini with Pancetta is not just a meal; it’s a dining experience that you’ll want to repeat. The bold flavors combined with the comfort of pasta create a balance that’s both satisfying and elevating. This dish invites you to share around the table, making mealtime a cherished moment. I hope you find joy in making and enjoying this recipe with those you love.

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While bucatini is ideal due to its unique texture, spaghetti or fettuccine are great alternatives. Adjust the cooking time based on the pasta you choose.

Is there a way to make this dish vegetarian?

Certainly! You can omit the pancetta and replace it with mushrooms sautéed until golden for a hearty, umami-rich substitute. Just ensure to use vegetable broth and a splash of soy sauce for added depth.

What wine should I choose?

A good rule of thumb is to use a wine you’d enjoy drinking. Cabernet Sauvignon and Pinot Noir both complement the dish beautifully, but feel free to experiment based on your palate preferences.

How can I enhance the flavor?

Consider adding a splash of balsamic vinegar or a few sprigs of fresh thyme for an additional layer of flavor in the sauce. Also, freshly cracked black pepper can brighten up the dish nicely just before serving.

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Red Wine Bucatini with Pancetta

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Author: Anna
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

Experience the delightful taste of Red Wine Bucatini with Pancetta, featuring rich flavors from red wine and crispy pancetta. This recipe is quick to prepare and perfect for a satisfying dinner that brings comfort and joy to your table.

Ingredients

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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 pancetta until crispy and the fat has rendered. Use a slotted spoon to remove it and drain on a paper towel.
Add 1 tablespoon of butter to the pot and keep it over medium heat. Stir in the garlic, red pepper flakes, salt, and pepper. Cook until the garlic is fragrant and slightly 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, about 20 minutes.
While the wine is boiling, bring a pot of salted water to a boil and cook the bucatini until very al dente, about 9 to 10 minutes. Transfer the pasta to the pot with the red wine sauce.
Add the remaining butter to the pasta, tossing to coat in the sauce while cooking for an additional 2 to 3 minutes to thicken. Stir in the pancetta.
Serve hot, garnished with parmesan and fresh herbs.

Notes

Feel free to adjust the level of spice by modifying the amount of red pepper flakes based on taste.
For a vegetarian option, replace pancetta with mushrooms for a umami flavor.