Bucatini With Bacon And Pecorino Cheese Recipes

BUCATINI WITH SHAVED ZUCCHINI, BACON AND PECORINO

Steps:

• Preheat the oven to 350 degrees F.
• Lay the slices of bacon on a wire rack set over a baking sheet. Cook until crisp, 15 to 20 minutes. Set aside until cool enough to handle while you prepare the pasta.
• Bring a large pot of salted water to a boil.
• Shave the zucchini into thin ribbons with a vegetable peeler or mandolin. (Or slice into a thin julienne with a knife.) Place the ribbons of zucchini in a large bowl and season lightly with salt and a few grinds of freshly ground black pepper. Add the grated cheese and toss to combine. Crumble the bacon into the bowl.
• Cook the pasta until just tender, 8 to 10 minutes. Drain the pasta, reserving about 1/4 cup of the pasta water. Immediately transfer the pasta to the bowl with the zucchini along with the reserved pasta water. Mix well and add the basil. Season with salt and pepper.
• Divide the pasta among the plates and top with more cheese.

BUCATINI WITH BACON SAUCE AND MEATBALLS

Steps:

• For the bacon sauce: Cut the bacon into pieces. Using a big saute pan or skillet that has a cover, cook over medium heat until almost crispy. Don't drain the fat. Add the onions to the pan. When the onions are almost cooked and start to become translucent, add the garlic and salt and pepper to taste. Cook for 1 to 2 minutes, and then add tomatoes and bring to a boil. Reduce the heat, cover and simmer on low for about an hour to an hour and a half.
• For the meatballs: Preheat the oven to 425 degrees F. Grease a baking sheet. In a large bowl, combine the beef, breadcrumbs, Parmigiano-Reggiano, parsley, garlic, eggs and some salt and pepper. Form into 1- to 1 1/2-inch meatballs and place on the prepared baking sheet. Bake for 5 minutes. Then turn the oven down to 350 degrees F and bake for an additional 10 minutes. Make sure to turn every few minutes to brown on all sides.
• Cook the bucatini according to the package directions.
• Serve the bacon sauce over the pasta with the meatballs on the side. Garnish with freshly grated Parmigiano-Reggiano.

BUCATINI CACIO E PEPE (ROMAN SHEEP HERDER'S PASTA)

Steps:

• Bring a large pot of water to a boil and add salt. Cook bucatini in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
• Place grated Pecorino Romano cheese into a large glass bowl and mix with a fork to make sure the cheese contains no lumps.
• Once the bucatini are al dente, lift them out with a spaghetti fork or tongs and put them directly into the bowl with the cheese. Do not allow the water to drain too much.
• Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed. Add more pasta water, little by little, until a thick cream has formed. Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.

BUCATINI PASTA WITH BACON & MUSHROOMS

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to reserved drippings; cook and stir 1 min. Add mushrooms and tomatoes; stir. Cook 5 min., stirring occasionally. Stir in pasta sauce; cook on low heat 2 to 3 min. or until heated through, stirring frequently.
• Drain pasta. Add to ingredients in skillet; mix well. Top with parsley and cheese.

BUCATINI WITH ONION, BACON, AND TOMATO

Steps:

• Drain the canned tomatoes; save all the juices. Cut each tomato in quarters lengthwise; slice the quarters in strips, 1/2 inch wide.
• Start heating 6 quarts of water with 1 tablespoon of salt in a large pot, to cook the bucatini.
• Put 1/2 cup water in the wide skillet, and set it over medium-high heat. Dump in the sliced onions; spread them out and turn them over in the pan as the water starts to boil. Cook the onions, turning occasionally, for several minutes, until they're softened and the water is nearly evaporated.
• Pour the olive oil over the onions, toss in the crushed garlic cloves, and sprinkle with 1/4 teaspoon salt. Stir well to coat all the onion slices with oil; cook for a couple of minutes or more, until onions and garlic are sizzling.
• Clear a space on one side of the skillet and scatter in the cured pork (guanciale, pancetta, or bacon). Heat and stir in the hot spot until they're rendering fat and sizzling, then stir in with the onions. Sprinkle the peperoncino in the pan, stir, and let everything cook for 4 or 5 minutes, until the onions and pork are caramelized and golden-adjust the heat so nothing burns.
• Now spill all the sliced tomatoes and their juices into the skillet, and stir well. Rinse the tomato containers with a couple cups of "slosh" water, and stir that in too; season with salt lightly. Bring the sauce to a boil, stirring frequently, and then lower the heat to keep it simmering actively. Let the sauce cook and thicken for about 20 minutes, or until it has the consistency you like for pasta. (If you're pressed for time, concentrate the sauce at a boil, stirring frequently.)
• When the tomatoes have been added and the sauce is simmering, you can start cooking the bucatini. (If you prefer, prepare the sauce ahead of time. Stop cooking when nearly thickened and let it cool. Return it to the simmer as your pasta cooks.)
• With the water at a rolling boil, slide the bucatini into the pasta pot, letting the strands soften so they don't break, and fanning them out so they don't stick together. Stir well, cover the pot to bring the water back to the boil over high heat, then cook partially covered.
• Stir the bucatini occasionally, and check doneness frequently. When the sauce has thickened, taste it and adjust seasoning-keep in mind that the Pecorino Romano will add salt.
• When the bucatini are cooked through but still al dente, lift them from the cooking pot with tongs, drain for just a moment, then drop them right onto the simmering sauce. Toss together continuously, over moderate heat, for a couple of minutes, until the pasta is perfectly cooked and evenly coated with sauce. If the dish is dry, ladle in a bit of hot pasta water from the cooking pot. If the sauce is soupy, toss over higher heat to concentrate.
• Turn off the heat, and toss in the grated cheese. Drizzle over it a final flourish of olive oil, and serve, either directly from the skillet or in a warm serving bowl, passing additional cheese at the table.

BUCATINI WITH PANCETTA, CHEESE AND EGGS

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.