Bucatini with Tomato and Pancetta is a tasty first course full of flavor. The bucatini pasta is paired with crispy pancetta and a homemade tomato sauce. A touch of white wine, onion, carrot and celery add flavor to the dish. Everything is finished with chopped parsley and grated Parmesan cheese. Best enjoyed hot and gooey!
Sauté the chopped onion, carrot, celery and parsley in the oil
Cook for about 5 minutes
Cut the pancetta into strips and add it to the sautéed vegetables
Sauté everything for another 3 minutes
Add the tomato sauce
Deglaze with the wine, then season with salt and pepper
Simmer over low heat for 30 minutes
Cook the bucatini until al dente and toss them with the sauce
Serve with grated Parmesan cheese
Frying pan
Pot
Knife
Cutting board
Grater
Store in the refrigerator in an airtight container for up to 3 days
Typical dish of Roman cuisine
Italy, Lazio
| Energy (kcal) | 233.59 |
| Carbohydrates (g) | 27.69 |
| of which Sugars (g) | 2.28 |
| Fat (g) | 9.84 |
| of which Saturates (g) | 3.28 |
| Protein (g) | 6.57 |
| Fiber (g) | 1.17 |
| Sale (g) | 0.05 |
