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Bucatini With Tomato, Pancetta and Chilies

Here's how you make Bucatini With Tomato, Pancetta and Chilies
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  • Servings: 5
  • Prep: 20m
  • Cook: 15m
  • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 pound dry bucatini pasta (or thick spaghetti)
  • 7 ounces pancetta ham (cut into three 1/4 inch slices)
  • 1 can (14 ounce) tomatoes (San Marzano)
  • 1 tablespoon fish sauce
  • 2 tablespoons oil (extra-virgin olive oil)
  • 1/2 teaspoon dried red chili flakes
  • 1 cup pecorino cheese, freshly grated
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Bring a large pot of boiling salted water to a boil over high heat. Add bucatini and cook until al dente, about 8 minutes. Drain, reserving a cup of cooking water, and set aside.

  • Step 2: Dice pancetta into pieces about the size of large peas. Set aside near stove.

  • Step 3: Place tomatoes in a bowl and use your hands to mash them, discarding any stem bits you find. Stir in fish sauce and set aside near pancetta.

  • Step 4: In a large, wide saucepan heat oil over medium heat. Add pancetta and cook, stirring occasionally, until crisp and smoking, about 8 minutes. Add chili flakes and mashed tomato (careful, it will sizzle!), and stir to combine.

  • Step 5: Raise heat to medium-high. Cook, stirring frequently, until mixture thickens slightly, about 3 minutes.

  • Step 6: Lower heat slightly, taste and add salt or fish sauce for depth, or a splash of reserved cooking water to mellow the flavor to your taste.

  • Step 7: Add pasta and toss to coat well, adding a touch of pasta water if necessary to coat fully.

  • Step 8: Add 2/3 of the cheese, toss again, then divide among individual pasta bowls or plates. Top with the remaining cheese.


We hope you enjoy this recipe!

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