Ingredients for Bucatini With Pancetta And Tomatoes
- Bucatini Pasta
- Olive Oil
- 1/2 cup finely chopped yellow onion
- 4 ounces diced pancetta
- Canned Tomatoes
- Bocconcini
- 2 tablespoons chopped fresh green onions
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How to Make Bucatini With Pancetta And Tomatoes
- Bring a large pot of salted water to a rolling boil. Add 1 pound of Bucatini pasta and cook according to package directions until al dente (about 8-10 minutes).
- While the pasta cooks, prepare the pancetta and tomato sauce. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 4 ounces of diced pancetta and 1/2 cup of finely chopped yellow onion to the skillet. Cook, stirring occasionally, until the pancetta is crispy and the onions are softened (about 5-7 minutes).
- Stir in 1 (28-ounce) can of crushed tomatoes, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a simmer and cook for 2 minutes.
- Reduce heat to low. Stir in 1/2 cup of grated Parmesan cheese and the drained bucatini. Toss to combine until the pasta is heated through and coated in the sauce (about 1-2 minutes).
- Serve immediately, topped with 2 tablespoons of chopped fresh green onions.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
35g
Fat
31g
Carbs
18g
