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Friday, 11 January 2013

Bucatini with peperoncino and pancetta

What do you do with left over pancetta from Ham and potato soup and left over home made Bucatini?(made with my Kitchenaid pasta attachment)

You make up a sauce.....yep!

1/2 cup pancetta
2 - 3 tbsp of olive oil
2 cloves of garlic, crushed and chopped
2 peperoncino crushed
salt and pepper to taste

Fry the pancetta in oil, add the garlic and peperoncino, salt and pepper. Cook until starting to crisp.

Bring water to boil add salt and bucatini, cook until 5 -7 mins or until al dente.  Drain and combine with pancetta sauce, add fresh Parmesan, salt and fresh ground pepper and more olive oil if required.
This is a very spicy dish so adjust the peperoncino to your liking.

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