PANCETTA*****BUCATINI WITH PANCETTA

By Unblond1

This is wonderful and easy too.

Makes four LARGE servings

Ingredients

• 1 large onion, quartered and thinly sliced
• 3 cloves garlic, thinly sliced
• 5 tablespoons olive oil
• 8 ounces diced pancetta or guanciale
• 1/2 cup dry white wine
• 1 pkg. Knoor Homestyle Stock (Chicken Flavour)
• sprigs of fresh rosemary and thyme plus a bay leaf, wrapped in a leek leaf freshly grated nutmeg to taste
• generous pinch of hot pepper flakes
• 1 14 oz. can tomatoes, or 1/2 of a 28 oz. can, drained and mashed up (be sure to drain the tomatoes, you don't want more than the juice that clings to the tomatoes)
• salt and freshly ground pepper to taste
• 14 oz. bucatini
• salted water
• 2 cups coarsely grated smoked caciocavallo cheese
• chopped fresh Italian parsley, to garnish

Details

Servings 4

Preparation

Step 1

* Gently fry the onions, pancetta and garlic in 5 tablespoons of the olive oil until onions are transparent and pancetta is brown but not crisp.

* Add the wine, bouillon, herbs and nutmeg and saute for 5 minutes.

* Stir in the tomatoes, cover and cook together for 5 - 8 minutes then taste and adjust seasoning.

* Set aside until serving time, then reheat.

* Cook the bucatini in plenty of salted water until al dente. Reserve about 1 cup of the pasta cooking water then drain the pasta.

* Return the pasta to the pot, add the sauce and the grated cheese and mix well, adding the reserved pasta water as necessary to achieve a smooth sauce.