Bucatini Al Fume Recipe
Fresh bucatini pasta, smoked pancetta, house-made marinara, garlic, smoked gouda, Grana Padano
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Ingredients
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Pasta
Sauce
Cheese
Method
Pasta Preparation
- 1
Cook the Bucatini
Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, typically about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Sauce Preparation
- 2
Sauté the Pancetta
In a large skillet over medium heat, add the olive oil. Once hot, add the smoked pancetta and cook until crispy and golden brown, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
- 3
Make the Marinara Sauce
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add the canned crushed tomatoes, dried oregano, salt, and black pepper. Stir to combine and let the sauce simmer for 10-15 minutes, allowing the flavors to meld.
- 4
Combine Pancetta with Sauce
Once the sauce has simmered, return the crispy pancetta to the skillet and stir to incorporate. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
Final Assembly
- 5
Combine Pasta with Sauce
Add the cooked bucatini into the skillet with the sauce. Toss the pasta in the sauce over medium heat for about 2-3 minutes to coat evenly.
- 6
Add Cheeses
Remove the skillet from heat and add the shredded smoked gouda and grated Grana Padano to the pasta. Toss until the cheeses are melted and well combined.
Serving
- 7
Plate the Dish
Serve the Bucatini Al Fume hot, garnished with additional Grana Padano if desired. Enjoy your delicious meal!
