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Pasta Bucatini

Prep Time:

20 minutes

Cook Time:

12 minutes


4 Servings




500g Bucatini

3 liter boiling salted water

50ml of EVOO

75g butter

5-6 cloves finely diced fresh garlic

120g onion (1.5cm dice)

200 - 250 g pancetta or salted bacon (sliced strips 1cm)

200 g hard cheese-Pecorino & Parmigiana Reggiano (finely grated)

50g fresh basil (thin strips) NOTE: can also add 5g Dry Basil and Dry Oregano * With this dish- Other ingredients: anchovies, cherry tomatoes, green onions, sautéed mushrooms, dried chilies - the choices here are endless

salt & pepper to taste


Place the pasta in boiling salted water for 9 minutes

Whilst the pasta is cooking, place the EVOO & Butter in a large sauté pan

Heat until the butter is melted

Add the onion and sauté for about three minutes

Add, and cook the bacon to desired taste

Add the garlic and stir for one minute to soften

Just prior to adding the pasta, add the other ingredients as desired

Before adding the pasta, remove 50g of the cooked ingredients per person NOTE: use these to garnish each plate

Turn heat to high

Add pasta and toss in the cheese, adding just enough pasta water to keep moist

Keep stirring/tossing until well coated and mixed.

Garnish with cooked ingredients - and grated cheese/sliced bread

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