Bucatini with Pancetta, Pecorino and Pepper
"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
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.