Bucatini with Sweet Onion & Pancetta

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Bucatini with Sweet Onion & Pancetta

While it's traditionally made with guanciale, pancetta is more widely available and makes a perfect substitute in this bucatini all'amatriciana. This dish is named after its place of origin, Amatrice, Italy. The simple tomato sauce is full of flavor and pairs well with the bite of al dente bucatini. Serve it with your favorite dairy free cheese and a glass of Italian white wine.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: bucatini all amatriciana, bucatini all'amatriciana, bucatini amatriciana, bucatini pasta recipe, bucatini recipe, recipe for bucatini, what is bucatini

Servings:

Calories: 540kcal

Author: Melissa Belanger

Ingredients

1 16- ounce package bucatini pasta
8 ounces thinly sliced pancetta
2 cups chopped sweet onion
2 garlic cloves minced
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon coarse salt
1/2 cup dry white wine
1 28- ounce can petite diced tomatoes

Instructions

Cook pasta according to package directions for al dente in a large pot of salted water.
In a large skillet, heat pancetta over medium-high heat. Partially rendering the fat - about 5 minutes.
Add onion and continue cooking, stirring frequently, until fat has completely rendered from pancetta - about 10 minutes.
Remove pancetta and transfer to a cutting board. Roughly chop before returning to pan.
Add garlic and seasonings to pan, cooking for an additional minute.
Add wine and allow it to cook off, stirring occasionally, about 5 minutes.
Add tomatoes and simmer until pasta is cooked.
Toss drained pasta with sauce and top with pecorino romano cheese when serving.

Notes

*You can substitute a heaping tablespoon of Italian herbs for the basil, parsley and oregano.

Nutrition