Bucatini with Tomato and Pancetta is a tasty and flavorful first course. 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 completed with chopped parsley and grated Parmesan cheese. Enjoy it hot and stringy!
Sauté the chopped onion, carrot, celery, and parsley in oil
Cook for about 5 minutes
Cut the pancetta into strips and add it to the sauté
Sauté everything for another 3 minutes
Add the tomato sauce
Moisten with wine, salt, and pepper
Cook on low heat for 30 minutes
Boil the bucatini until al dente and dress them with the sauce obtained
Serve with grated Parmesan cheese
Pan
Pot
Knife
Cutting Board
Grater
Store in the refrigerator in an airtight container for up to 3 days
Typical dish of Roman cuisine
Italia, 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 |
