Bucatini With Green Peas And Pancetta Recipes

BUCATINI WITH CHANTRELLES, SPRING PEAS, AND PROSCIUTTO

Bucatini With Chantrelles, Spring Peas, And Prosciutto image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup fresh or frozen peas
1 pound chanterelles
5 tablespoons extra-virgin olive oil
3 cloves garlic
2 ounces thinly sliced prosciutto
Salt and pepper
1 1/2 pounds peeled, seeded, and crushed tomatoes
1/4 cup chopped Italian parsley
1 pound bucatini
1/4 cup grated Parmesan

Steps:

If using fresh peas, parboil them in salted water for 3 to 5 minutes. Drain them and set aside.
Trim the tough ends and wilted spots from the mushrooms. Wipe them clean, or wash them quickly and air dry them. Slice thinly and set aside.
Bring 6 quarts of salted water to a boil.
Heat olive oil in a large skillet over medium heat. Crush the garlic cloves and add them along with the prosciutto in the skillet. Cook, stirring, until lightly browned, about 4 minutes. Stir in the mushrooms, and season with salt and pepper, and cook until wilted, about 7 minutes. Add the tomatoes, season, and bring to a boil. Lower the heat to medium, and cook for 5 minutes. Stir in the peas and chopped parsley, and cook until peas are tender, about 3 minutes.
While the sauce is simmering, cook the bucatini in boiling water. Stirring frequently, cook pasta for 10 minutes.
To serve, drain pasta, and return to pot. Add approximately 3/4 of the sauce to the pasta and bring to a boil. Season pasta with salt and pepper. Remove pot from heat and add the grated Parmesan to pasta and stir. Transfer pasta to a large platter, top with remaining sauce, and serve immediately.

BUCATINI WITH GREEN PEAS AND PANCETTA

BUCATINI WITH GREEN PEAS AND PANCETTA image

Categories Pasta

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1/2 cup chopped pancetta (about 2 ounces)
1/4 cup finely chopped shallots
1 1/4 cups shelled green peas (about 1 1/2 pounds unshelled)
1 garlic clove, minced
1/4 cup dry white wine
2 teaspoons chopped fresh thyme
1/2 pound uncooked bucatini pasta
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese

Steps:

1. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tablespoon drippings in pan; set pancetta aside. Add shallots; cook for 4 minutes or until tender, stirring occasionally. Add peas and garlic; cook for 1 minute, stirring occasionally. Add wine and thyme. Increase heat to medium-high. Bring to boil; cook until liquid reduces to 2 tablespoons (about 3 minutes). Remove from heat. 2. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain the pasta in a colander over bowl, and reserve 1/2 cup cooking liquid. Add pasta, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and black pepper to pea mixture; toss well. Stir in reserved cooking liquid. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving evenly with grated cheese and pancetta.

PASTA, PANCETTA AND PEAS

Pasta, Pancetta and Peas image

Provided by Sunny Anderson

Categories main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

Ingredients

16 ounces fettuccine
8 ounces pancetta, diced
1/2 onion, chopped
1 (10-ounce) bag frozen peas
2 cloves garlic, minced
1/4 cup grated Parmesan
Salt and freshly ground black pepper
1/2 lemon, juiced

Steps:

Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

BUCATINI WITH PANCETTA, TOMATOES, AND ONION

Bucatini with Pancetta, Tomatoes, and Onion image

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

Ingredients

Coarse salt and ground pepper
12 ounces bucatini or spaghetti
1 slice pancetta (6 ounces), diced
1 medium onion, chopped
1 garlic clove, minced
1 can (28 ounces) whole tomatoes in juice
1/2 cup grated Pecorino Romano (2 ounces)

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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Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, swirling to coat. Add pancetta; cook for 10 minutes or until browned and crisp, stirring occasionally. Remove pancetta from pan, reserving 1 tablespoon drippings in pan; set pancetta aside. Add shallots; cook for 4 minutes or until tender, stirring occasionally. Add peas and garlic; cook for 1 minute, stirring occasionally. Add wine and thyme. Increase heat to medium-high. Bring to a boil; cook until liquid reduces to 2 tablespoons (about 3 minutes). Remove from heat.
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