Bucatini with Spicy Marinara & Pancetta

A19I5041-Edit

Bucatini with Spicy Marinara and Pancetta

Makes 4 – 6 servings

¾ pound dried bucatini pasta

125 grams thinly sliced pancetta

¼ cup + 1 tablespoon olive oil

4 garlic cloves, minced

½ teaspoon dried chili flakes

1 X 28-ounce can crushed tomatoes

½ cup vegetable stock

1 tablespoon lemon zest

¼ cup grated parmesan cheese

Sea salt and freshly cracked black pepper

Flat-leaf parsley, for garnish

  1. Heat a cast-iron (or heavy bottomed) skillet over medium heat, and pour in 1 tablespoon olive oil. Working in batches as necessary, cook pancetta, flipping every couple of minutes, until crispy and golden brown. Remove from the heat and set aside.
  2. Bring a large pot of salted water to a rapid boil, and cook pasta according to package directions (al dente, please). Drain and set aside.
  3. Meanwhile, heat a 3-quart saucepan over medium heat and pour in ¼ cup of olive oil. When the oil is hot, but not smoking, add the garlic & chili flakes and cook  for 30 seconds (keeping watch that the garlic doesn’t burn). Add the tomatoes, stock, lemon zest, and season with sea salt and pepper to taste. Bring the sauce to a simmer and cook for 8 – 10 minutes, until thickened beautifully.
  4. Add the parmesan cheese to the marinara sauce (heaven!), then toss in the pasta, making sure to coat every nook and cranny. Transfer to a serving dish, then top with your crispy pancetta, parsley, and more parmesan cheese, for good measure. Delicious!

 

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