bucatini

This peppery, cheesy classic pasta will be a hit at your next dinner party. Get the recipe at Tasting Table from the chefs of Jon &amp; Vinny&#039;s in L.A.

Bucatini Cacio E Pepe Pasta

bucatini pasta

black pepper,

olive oil

Parmesan cheese

Pecorino Romano cheese,

Kosher salt,

Classic Bucatini Cacio e Pepe

Bucatini Cacio e Pepe Pasta

This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?). This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors. If you can't get your hands on bucatini or perciatelli, spaghetti will do just fine.

Bucatini All’Amatriciana

pancetta

red onion,

tomatoes,

red-pepper flakes

Salt and black pepper

pecorino, romano or Parmesan cheese

Bucatini all’Amatriciana

Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.

Add the onion to the pan and saute over medium heat for five minutes.

Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.

Bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.

Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.

This four-ingredient leek pasta coaxes as much flavor and texture as possible out of a few leeks, a box of pasta, some olive oil and lemon (plus salt and pepper). Though it doesn’t take long, this recipe is not fast — it’s even a little bit fussy. You’ll julienne and fry the leek whites to create a crispy garnish, then blend the resulting leek oil with boiled leek greens to create a silky sauce. You could absolutely make this dish on a weeknight, but since the recipe revolves around technique, it’s best not to rush. It’s about enjoying the process as much as the results.

Vegan Creamy Leek Pasta

Kosher salt and black pepper

leeks (about 1 to 1 1/4 pounds total)

fettuccine

lemon

Bring a large pot of salted water to a boil over high.

Meanwhile, prepare your leeks: Trim 1/2 inch off both ends, then cut each leek crosswise, separating the bottom third of the white portion from the top two-thirds of light and dark leek greens. Halve the greens lengthwise, wash them, then set them aside.

Halve your leek whites lengthwise, cut them crosswise into 2-inch segments, then slice those segments thinly lengthwise to create matchsticks. (If you notice any grit in the sliced leek whites, wash them thoroughly, transfer them to a dish towel, squeezing to remove excess moisture, then spread them out to dry.)

In a small, deep saucepan, heat the olive oil over medium-high and line a baking sheet with paper towels. Working in three to four batches for even cooking, add about 1/4 of the white leek strips and cook, stirring frequently, until golden, about 4 minutes. The key here is to keep residual cooking in mind: Since your delicate leeks will continue cooking after being removed from the hot oil, you want to pull them from the hot oil when about a third of each batch is fully golden, a third is lightly golden and another third is still green. (They won’t cook perfectly evenly; it’s not you, it’s them and the nature of cooking.) Remove them swiftly, using a slotted spoon and tilting the saucepan to transfer the leeks to the paper towel-lined plate. Season to taste with salt. Repeat with the remaining batches. Set the oil aside to cool.

Add the pasta and leek greens to the boiling water, reduce the heat to medium-high and cook, stirring occasionally, until the pasta is just shy of al dente, about 8 minutes. Reserve 1 cup pasta cooking water. Using tongs, transfer the leek greens to a blender, then pour the pasta into a colander set in the sink.

Add the reserved leek oil to the leek greens, along with 2/3 cup pasta water and a generous pinch each of salt and pepper, and blend until creamy. Add the sauce to the pot and stir in the pasta. Season to taste with salt and pepper, and add more pasta water, if desired, to thin the sauce. Divide among plates and sprinkle with frizzled leeks. Grate fresh lemon zest on top, if desired, then squeeze with lemon. Serve immediately.

Bucatini Pasta with Arugula Pesto and Heirloom Tomatoes. A fast and flavorful weeknight dinner recipe. This Healthy pasta is Vegan!

Bucatini with Arugula Pesto and Heirloom Tomatoes

Bucatini Pasta

almonds

garlic

basil leaves, packed

salt (see notes)

cracked pepper

lemon juice

Cook pasta according to directions on the package.

Make the pesto. In a food processor, place garlic, and almonds. Pulse 4-5 times. Add basil, arugula and pulse a few more times. Add oil, lemon, salt and pepper. Process until combined, but not too smooth, a little texture is good here.

Garnish with: mini heirloom tomatoes ( sliced in half), grated romano cheese ( optional) and a little lemon zest, fresh arugula leaves.

Wow! This looks very healthy and delicious. I'm bookmarking this one to try! Thanks.

This is super yummy. Today I didn’t have any more smoked almonds so I used toasted pine nuts. It was still awesome. We sometimes toss in a few fresh sweet peas or arugula leaves at the end if we have some laying around.  It’s a fav at home. Thanks for the amazing recipe.

Great! I will definitely try this soon! Great recipe!

It seems wonderful-- I can't wait to try it out.  Can you clarify which type of juice you refer to in the last ingredient prior to the garnishes?  1 tbsp and 1 tsp of juice, although what kind?  

Thanks!

Tasted horrible! I followed the recipe to a T and it still tasted gross.

This recipe is amazing. My young daughter is vegan and I am always looking for recipes that she will enjoy. She has been craving a good pesto and we were struggling to find one. The flavors in this dish were so fresh and came together beautifully. And it was so easy to make. This one will be a keeper in our regular rotation.

This twist on classic carbonara substitutes guanciale (cured pig's cheek) with crispy duck cracklings. A hit of bright lemon zest lightens up the rich, creamy sauce. 

Bucatini With Lemon Carbonara

duck breast, skin-on

2/3CUP cream

Parmigiano Reggiano, grated

parsley

salt

white peppercorns

For the duck: Preheat the oven to 375°F. Remove any residual pin feathers with a tweezer or by passing it over a gas flame, then remove the skin. Cut the skin into cubes and roast until crispy.&nbsp;

Bring a large pot of water to a boil, add salt and cook the bucatini until al dente.&nbsp;

In the meantime, beat the egg yolks in a bowl with the cream, 2 Tbsp. Parmigiano, and a pinch of salt.

Cut half of the duck breast into chunks and sauté in a non-stick pan for 30 seconds. Add the crispy duck cracklings and remove from the heat.

Drain the bucatini once al dente. Return the pasta to the hot pot. Add the egg yolk mixture, chopped parsley, the duck breast, and cracklings. Stir quickly and serve with grated lemon zest and freshly ground pepper.

A quick, easy and most of all, delicious recipe for any time of the week.

This recipe is an extract from DINING IN by Alison Roman. Copyright © 2017 by Alison Roman.

Roasted tomato anchovy bucatini Alison Roman

salt salt

(60 milliliters) olive oil,

red onion, very thinly sliced

red chilli flakes

anchovy

tomato paste

can whole peeled tomatoes, crushed

bucatini or spaghetti

grated parmesan cheese

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863325001&=domain=del

5348771529001-5981863325001

A good pangrattato (flavoured crispy breadcrumbs) has the ability to add not only flavour, but also incredible texture to a meal. The use of horseradish here is very unusual, yet very delicious and makes total sense as it was one of the few vegetables growing locally to Teresa. Dishes like this respect the scarcity of ingredients.

Nonna Teresa's pasta

g breadcrumbs

horseradish

½ a bunch of fresh thyme (15 grams)

red peppers (see tip) or 8 sun-dried tomatoes

extra virgin olive oil

This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don’t get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.

Pasta With Cauliflower, Spicy Tomato Sauce and Capers

cauliflower

Salt

garlic cloves,

red chili flakes

tomatoes

sugar

capers,

perciatelli (bucatini)

Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.

Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.

Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.

Makaroni

onion, (diced)

oil, (divided)

beef, (ground)

garlic, (minced)

salt, (adjust

black pepper, (ground)

turmeric, (ground)

Advieh ((Persian spice mix))

water

lemon, (juiced)

bucatini pasta, (or spaghetti)

In a large frying pan, saute the onions with 3 tablespoons oil over medium heat for 10 minutes or until translucent.

Add the ground meat and continue to saute for 5 minutes on medium-high heat, or until the meat has turned light brown.

Add garlic, salt, pepper, turmeric, Advieh and tomato paste, and stir over medium-high heat for 5 additional minutes.

Once the all the spices and tomato paste have been well incorporated into the meat, add 1 cup of water and lemon juice, cover, reduce heat to low and cook for 5 additional minutes. Set aside.

Meat sauce

In a large pot bring 10-12 cups of water and the salt to a boil.

Add the bucatini pasta and stir, and cook on high heat for 10 minutes.  Pasta should still be somewhat al dente at the end of the boiling process.

Drain the pasta using a colander and rinse ever so briefly to remove some but not all of the starch.

Pasta

Select a non-stick pot that&#x27;s big enough to cook the pasta and meat in, without a lot of extra room. The pot should ideally be about two thirds full.

Place the remaining 2 tablespoons of oil in the pot, and decoratively cover the bottom of the pot with some of the slightly rinsed pasta.  I make spirals out of of 4-5 strands of pasta each, covering the bottom of the pot with as many spirals as necessary.

Add 1/3 of the remaining pasta, followed by 1/3 of the meat sauce.  Continue alternating until all the pasta and meat sauce has been placed in the pot.

Wrap the lid with a clean towel and place on top of the pot. This will allow the pasta to steam.

Allow the pasta to steam over a medium-low heat for 40 minutes.

Once the pasta is cooked, cautiously and swiftly invert the pasta out of the pot onto a large serving platter.

Serve with a side of Torshi, Persian pickled vegetables.

Assembly and cooking

Locally known as sugo alla Matriciana, this sauce is made of a few simple but fundamental, locally produced ingredients. Published on the official website of the city of Amatrice, this recipe is often referred to as the original and it has been proudly protected by the Italian city of Amatrice with a designation of origin.

Amatriciana

(14 oz) spaghetti

(3.5 oz) guanciale di Amatrice

(5 tbsp) pecorino Amatriciano, finely grated

(12.3 oz) San Marzano tomatoes, diced

ml (1/4 cup) dry white wine

peperoncino (chili pepper)

salt and pepper,

Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you’re not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.

Midnight Pasta With Anchovies, Garlic and Tomato

Salt,

bucatini, spaghetti or linguine

extra-virgin olive oil, plus more as needed

garlic cloves, thinly sliced

anchovy fillets, chopped (optional)

flakes, plus

lemon,

Parmesan,

Bring a large pot of well-salted water to a boil over high heat. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so the pasta can finish cooking in the sauce. It should still have a slight crunch in the center. Reserve 1 cup of the pasta cooking water, then drain the pasta.

While the pasta is cooking, in a large skillet, combine the oil, garlic, anchovies (if using), red-pepper flakes and pinch of salt over low heat. Cook until garlic is opaque and a few of the slices are pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes. Add tomato paste and cook until it darkens, about 1 minute longer.

Add the drained pasta, lemon zest and 1/3 cup of the reserved pasta water to skillet. Stir until the pasta is al dente and well coated with sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta cooked to taste.

Cut the zested lemon half in half (so you’ll have a quarter of a lemon) and squeeze some juice into pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut remaining lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and red-pepper flakes, a drizzle of oil and a generous sprinkle of cheese, if you like.

Looking to give pasta night an easy, fresh and fabulous upgrade?! Make this Arugula Pesto Pasta recipe! Loaded with mozzarella pearls, cherry tomatoes and sweet basil, it&#039;s a delicious and light vegetarian dish the whole family will love! Serve it plain or top it with chicken, shrimp, fish or steak for a more substantial meal. Either way, it’s bursting with flavor and guaranteed to be a crowd pleaser!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Arugula Pesto Pasta

Cocktail Tomatoes ((can substitute Cherry or Grape Tomatoes))

Bucatini

oz Mozzarella Pearls ((can substitute burrata, torn into bite sized pieces)

Sea Salt & Freshly Ground Pepper

Clove Garlic (- peeled)

Cup Pine Nuts (- plus more for garnish)

Arugula

Cup Pecorino Romano (– grated, plus more for garnish)

Lemon

½ Cup Extra Virgin Olive Oil

Make pesto

Make the Arugula-Pesto: In the bowl of a food processor, combine the garlic and pine nuts. Process until finely chopped. Add the arugula, pecorino and lemon juice.  Season with a pinch of salt and pepper. Process until coarsely chopped. 

Adjust seasoning

With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper.

Cook pasta

Meanwhile, cook the pasta in salted water and cook until al dente according to package directions. Drain, reserving 1 cup of pasta cooking water and transfer to a large bowl.

Toss together

Toss pasta:&nbsp; Add the arugula pesto to bowl with pasta along with 1/4 cup of the pasta cooking water.&nbsp; Toss to coat, adding more water as necessary to create a silky sauce.

Garnish

Add the basil to the pasta along with half of the mozzarella and tomatoes.&nbsp; Toss again until combined.

Serve

Serve: Divide pasta between serving bowls and top with remaining mozzarella and tomatoes.  Garnish with additional arugula, pine nuts and pecorino if desired. Serve.

https://content.jwplatform.com/videos/p91Jeq8e.mp4

Bucatini pasta coated in rich, peppery arugula pesto and topped with creamy mozzarella pearls, juicy cherry tomatoes and sweet basil.  This Arugula Pesto Pasta is delicious and light a vegetarian dish that is so easy to make!

Bucatini Bolognese is one of my favorite hearty italian pasta dinners. It’s rich and savory and full of flavor - and you can make this robust sauce in less than an hour. I like to top it with herby whipped ricotta but that is totally optional!

Easy Bucatini Bolognese with Garlic Herb Whipped Ricotta 

onion

carrots (diced)

tsp red pepper flakes

garlic (sliced)

beef

red wine

28 oz can of crushed tomatoes

salted butter

heavy cream (optional but delicious)

parmesan (divided)

salt and pepper

ricotta

tbsp basil (minced)

tbsp parsley (minced)

garlic paste

lemon zest

Cook bucatini pasta according to the directions until it’s al dente. Strain and set aside.

Meanwhile, add onion, carrots, olive oil, 1/4 tsp salt and red pepper flakes to a heavy bottomed skillet over medium heat.

Cook this mixture for 5-10 minutes or until the veggies are beginning to caramelize. Add garlic and cook for 2 more minutes.

Using a spatula, push the veggies to the side and add the meat and another 1/4 tsp salt. Let the meat cook until it’s beginning to brown and caramelize. Use spatula to break it up and mix it into vegetables. Cook for 5 minutes more, stirring halfway.

Top 21 bucatini recipes from across the web

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Top 21 bucatini recipes from across the web

The most viewed bucatini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bucatini Cacio E Pepe Pasta

Bucatini All’Amatriciana

Vegan Creamy Leek Pasta

Bucatini with Arugula Pesto and Hei...

Bucatini With Lemon Carbonara

Roasted tomato anchovy bucatini Ali...

Nonna Teresa's pasta

Pasta With Cauliflower, Spicy Tomat...

Makaroni

Amatriciana

Midnight Pasta With Anchovies, Garl...

Arugula Pesto Pasta

Easy Bucatini Bolognese with Garlic...

Bucatini all'amatriciana

Summer Squash Pasta With Just Enoug...

Bucatini with Spinach, Bacon, Cream...

The Wood family's puttanesca pasta ...

Pasta With Sardines and Fennel

Best Bucatini all'Amatriciana

Pasta with Mussels in a Spicy Tomat...

Bucatini All’amatriciana

The most viewed bucatini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine