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Bucatini With Bacon and Pecorino Cheese Recipe

July 9th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lb driedbucatini pastaor thickspaghetti
  2. 1tablespoonextra-virgin olive oil
  3. 6ounces good-quality thickly slicedbacon or pancetta, cut into matchstick pieces
  4. 3tablespoons choppedfresh parsley
  5. 2teaspoons finely gratedlemons, zest of
  6. 4ounces freshly gratedpecorino romano cheese
  7. fresh ground black pepper

DIRECTIONS

  1. Bring 3 quarts lightly salted water to boil in large pot.
  2. Add bucatini and cook according to package directions until just tender but firm to the bite (al dente).
  3. Meanwhile, add olive oil to saute pan large enough to hold pasta later on.
  4. Over moderately high heat, saute bacon until browned and nearly crisp.
  5. Drain off all but 2 tablespoons fat.
  6. Quickly drain pasta, leaving few drops of water clinging to strands and add to saute pan.
  7. Using 2 forks, toss pasta with bacon.
  8. Add parsley, lemon zest and cheese and toss again.
  9. Cover and let rest 1 minute on very low heat to allow pasta to absorb flavors.
  10. Serve immediately in warm bowls with grindings of black pepper to taste.

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