Food For All Market manager Rachel Borofsky: Growing up, I loved Italian food. My mom would make bucatini with prosciutto or pancetta, and, while I can’t really eat this anymore, this website is all about our childhood memories of food, right? I love sharing this recipe with others. If you have food allergies (or even if you don’t), you should come shop at our Food For All Market (Mt. Airy, Philadelphia). If you aren’t allergic to gluten, then you should definitely make this. Enjoy Bucatini ala Borofsky! 🙂
FFA’s Rachel’s Bucatini ala Borofsky
- 1/4 cup extra-virgin olive oil
- 6 ounces pancetta or good bacon cubed
- 1/2 red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons
- 2 garlic cloves, sliced
- 1 teaspoon hot red pepper flakes
- 1 cup basic tomato sauce
- 1/2 pound bucatini
- freshly grated Pecorino Romano
- Bring 3 quarts of water to a boil in a large pot, and add 2 tablespoons of salt.
- In sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat; add the onion and pancetta and cook until the onion is softened and the pancetta has rendered much of its fat
- Drain about 1/4 cup of the rendered fat, and add the tomato sauce; turn up the heat, and bring to a boil; then lower the heat to a simmer and allow to bubble for a couple of minutes
- While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
- Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among 2 heated bowls and serve immediately, topped with freshly grated Pecorino Romano.