Ingredients and Weight: - 1 lb bucatini pasta - 1 lb pancetta, cut into 1/2-inch cubes - 1 large onion, chopped - 3 cloves garlic, minced - 2 (28-ounce) cans crushed tomatoes - 1 cup dry white wine - 1/4 cup chopped fresh parsley - 1/2 cup grated Pecorino Romano cheese - Salt and freshly ground black pepper to taste
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 2 (Easy-Moderate)
Preparation Method Steps: 1. Bring a large pot of salted water to a boil and cook the bucatini according to package directions. 2. Meanwhile, heat a large skillet over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. 3. Remove the pancetta from the skillet and set aside. Add the onion and garlic to the skillet and cook until softened, about 3 minutes. 4. Stir in the crushed tomatoes, white wine, and parsley. Season with salt and pepper to taste. 5. Bring the sauce to a simmer and cook for 15-20 minutes, or until the sauce has thickened. 6. Add the cooked bucatini to the sauce and stir to combine. 7. Serve immediately, topped with the crispy pancetta and grated Pecorino Romano cheese.
Nutritional Information (per serving): - Calories: 500 - Fat: 20g - Protein: 25g - Carbohydrates: 75g
Dish Characteristics: - Authentic Italian flavor with a subtle American twist - Creamy and flavorful sauce with a hint of spice - Perfect for a special occasion or casual family gathering
User Comments: - "This dish was absolutely delicious! The sauce was so rich and flavorful, and the bucatini cooked perfectly." - "I love the smokiness of the pancetta and the brightness of the tomatoes. It's a perfect balance of flavors." - "I'm not a huge fan of pasta, but this dish was so good that I couldn't stop eating it!"
Special Precautions and Tips: - If you can't find pancetta, you can substitute with bacon. - For a thicker sauce, simmer for a longer period of time. - Serve with a side of crusty bread to soak up all the delicious sauce.