Bucatiniwithpancettacheeseandeggs Recipes
BUCATINI WITH PANCETTA, CHEESE AND EGGS
This is a wonderfully quick, easy and tasty supper dish, courtesy of the Godfather of Italian cookery, Antonio Carluccio.
Provided by Noo8820
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta until al dente.
- Heat the butter and fry the pancetta until lightly browned; set aside.
- Lightly beat the egg yolks and the milk in a bowl. Add the cheese. Pour the egg mixture into the bacon and add the pasta.
- Warm through, but do not cook the eggs. Toss well adding plenty of black pepper.
PANCETTA BISCUITS
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- To make the biscuits: In a saute pan, heat the pancetta over medium-high heat and cook until crisp, about 5 minutes.
- In a large bowl, make the biscuits according to the box instructions, using buttermilk instead of the suggested liquid. Gently stir in the pancetta and the cheese.
- Line a baking sheet with parchment paper. Spoon the biscuit mixture onto the baking sheet and bake according to box instructions. Transfer to a wire rack to cool.
- To make the Cinnamon-sugar Butter: Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Stir in the butter until well blended. Transfer to a serving bowl.
- Serve the biscuits on a platter with the Cinnamon-sugar Butter alongside.
BUCATINI WITH PANCETTA AND TOMATOES
Make and share this Bucatini With Pancetta And Tomatoes recipe from Food.com.
Provided by HOUSEMANAGER Charle
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- ADD pasta to large pot of boiling water; Boil uncovered until tender; Drain.
- HEAT oil in pan, add onions and pancetta; Cook, stirring until onions are soft.
- ADD tomatoes, stir over heat for 2 minutes then add cheese and pasta; Stir until heated through; Top with chopped green onion.
BUCATINI WITH PANCETTA, TOMATOES, AND ONION
This recipe is inspired by amatriciana sauce, a hearty Italian classic that is often made to go with the extra-chewy, hollow pasta called bucatini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water. Drain pasta; return to pot.
- While pasta is cooking, heat a large skillet over medium-low. Add pancetta, and cook until browned and crisp, about 15 minutes, stirring occasionally. Using a slotted spoon, transfer pancetta to a paper-towel-lined plate to drain, and set aside (leave fat in skillet).
- Increase heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 6 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has slightly thickened, 5 to 8 minutes. Add sauce to pasta in pot; toss, adjusting consistency with pasta water if necessary. Serve pasta topped with pancetta and Pecorino.
Nutrition Facts : Calories 562 g, Fat 18 g, Fiber 5 g, Protein 30 g
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