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

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 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.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 1g
Sodium: 620mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 71g
Fiber: 3g
Protein: 18g
Cholesterol: 30mg