F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Bucatini with Pancetta, Pecorino and Pepper
© John Kernick

Bucatini with Pancetta, Pecorino and Pepper

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4 to 6 servings
  • FAST
  • STAFF-FAVORITE

"I love knowing that I have leftovers in the refrigerator," says Shelley Lindgren. She'll often make pasta during the day—like this rich, pancetta-studded bucatini that's tossed with plenty of freshly ground black pepper and Pecorino—and then reheat a big bowl of it when she comes home from work late at night.

  1. 1 pound bucatini, perciatelli or thick spaghetti
  2. 2 tablespoons extra-virgin olive oil
  3. 5 ounces pancetta, sliced 1/2 inch thick and cut into 1-inch-long pieces (1 cup)
  4. 1 1/4 cups freshly grated Pecorino Romano, plus more for serving
  5. 1 teaspoon freshly ground pepper
  6. Salt
  1. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, heat the oil in a large, deep skillet. Add the pancetta pieces and cook over moderately high heat, stirring, until the meat is lightly browned and most of the fat is rendered, 4 to 5 minutes.
  3. Add the bucatini to the skillet and toss over moderate heat to coat with the fat and pancetta. Add 3/4 cup of the reserved cooking water, the 1 1/4 cups of Pecorino cheese and the pepper and season with salt. Toss the pasta until the sauce becomes very thick and creamy, 2 to 3 minutes; add more of the cooking water if necessary. Serve immediately, passing additional cheese at the table.

Suggested Pairing

The rich sauce that coats this pasta pairs best with a red wine that has substantial tannins to help cut through the fat; conveniently, that describes most Southern Italian red grape varieties. Negroamaro, the main grape in Apulia's Salice Salentino wines, is a case in point.

You Might Also Like

Ratings

Average Rating

(9)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.