Best 5 Bucatini With Pancetta And Tomatoes Recipes

BUCATINI WITH PANCETTA, TOMATOES, AND ONION

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
• While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 minutes, stirring occasionally. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain, and set aside (leave fat in skillet).
• Increase heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 6 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has slightly thickened, 5 to 8 minutes. Add sauce to pasta in pot; toss, adjusting consistency with pasta water if necessary. Serve pasta topped with pancetta and Pecorino.

PASTA WITH PANCETTA AND TOMATO SAUCE

Steps:

• Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes. Add the onion and saute until tender, about 5 minutes. Season with salt. Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds. Stir in the tomato puree. Simmer uncovered over medium-low heat until the sauce thickens slightly and the flavors blend, about 15 minutes. Season the sauce with salt, to taste.
• Meanwhile, boil the linguine in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the linguine with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce. Toss with the cheese. Season with salt, to taste.

BUCATINI WITH PANCETTA AND TOMATOES

Steps:

• ADD pasta to large pot of boiling water; Boil uncovered until tender; Drain.
• HEAT oil in pan, add onions and pancetta; Cook, stirring until onions are soft.
• ADD tomatoes, stir over heat for 2 minutes then add cheese and pasta; Stir until heated through; Top with chopped green onion.

BUCATINI CARBONARA

Steps:

• Cook the pancetta in a large nonstick skillet over medium heat until crisp and the fat has rendered, 5 to 7 minutes. Remove the pancetta to a paper-towel-lined plate and set aside. Add the onions to the pan with the drippings and cook until translucent, 3 to 5 minutes. Season with salt and pepper, and then reduce the heat to keep warm.
• Separate the eggs and place the yolks in a large bowl (reserve the whites to use in another recipe). Whisk together the egg yolks and half the Parmigiano-Reggiano and season with salt and pepper. Add the egg mixture to a large stainless bowl with the onions and mix well.
• Cook the pasta in salted, boiling water until al dente (according to pasta directions). When the pasta is just about finished, strain the pasta and transfer directly from the pot of water to the mixing bowl with the onions. Using tongs, mix well so the egg mixture coats the pasta evenly and cooks from the residual heat. Add about 3/4 cup of pasta water to fortify the sauce. Fold in the remaining Parmigiano-Reggiano, crisped pancetta (reserve a little for garnish) and season with salt and pepper.
• Serve immediately, garnished with the reserved pancetta and parsley.

BUCATINI WITH PANCETTA, TOMATO, AND ONION

Steps:

• Pass the tomatoes and their liquid through a food mill fitted with the fine disc; set aside.
• Bring 6 quarts of salted water to a boil in an 8-quart pot.
• In a large skillet, heat 2 tablespoons oil over med-high heat; add in onion; cook/stir until wilted, about 4 minutes.
• Stir in the pancetta; cook 2 minutes.
• Add in the hot red peppers and the tomatoes; bring to a boil.
• Adjust the heat to a simmer and season lightly with salt; cook/stir occasionally until the sauce is thickened, about 20 minutes.
• Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
• Check the seasoning of the sauce, adding salt if necessary (remember the Pecorino is mildly salty).
• Reserve about 1 cup of the pasta cooking water; drain pasta, return it to the pot, and pour in half the sauce.
• Bring the sauce and pasta to a boil and drizzle in the remaining 3 tablespoons oil.
• Add some of the pasta cooking water, if necessary, to make enough sauce to coat the pasta lightly.
• Check seasoning again and add salt if necessary.
• Remove pan from heat; stir in 1 cup grated cheese, and transfer to a large heated serving platter or bowl.
• Spoon the remaining sauce over the top and pass additional grated cheese separately, if desired.