Bucatini with Tomato and Pancetta is a tasty first course rich in flavor. The bucatini pasta is paired with crispy pancetta and a homemade tomato sauce. A touch of white wine, onion, carrot and celery adds flavor to the dish. Everything is completed with chopped parsley and grated Parmesan. Best enjoyed hot and stringy!
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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
Pour in the wine, season with salt and pepper
Cook over low heat for 30 minutes
Boil the bucatini until al dente and season them with the sauce obtained
Serve with grated Parmesan
Frying Pan
Pot
Knife
Cutting Board
Grater
Store in the refrigerator in an airtight container for up to 3 days
Typical Roman dish
Italia, Lazio
| Energy (kcal) | 339.4 |
| Carbohydrates (g) | 38.63 |
| of which Sugars (g) | 1.83 |
| Fat (g) | 14.66 |
| of which Saturates (g) | 4.9 |
| Protein (g) | 8.38 |
| Fiber (g) | 1.44 |
| Sale (g) | 0.03 |
