Rating: 4 stars
1145 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1145
  • 5 star values: 0

"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. More Pasta Recipes

Shelley Lindgren
April 2007

Gallery

© John Kernick

Recipe Summary

total:
30 mins
Yield:
4 to 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.

    Advertisement
  • 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.

  • 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.

Advertisement
Advertisement