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Italian Buccatini with Pancetta and Ricotta Part1- Preparing Pancetta

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Chef Walter Pisano from Seattle's Tulio Ristorante joins Nick to make Buccatini with Pancetta and Ricotta. Buccatini is a type of pasta, so one can make this recipe with spaghetti or any other type of pasta. It is the sauce that is special, so you can make this recipe in many different ways. Let's find out how chef Walter makes this special pasta dish Buccatini with Pancetta and Ricotta.
  Unsalted butter 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 3 Tablespoon
  Pancetta 1 Cup (16 tbs), 1/4 inch dice
  Leeks 2 , white part only, washed, 1/4 inch dice
  White balsamic vinegar/Pomegranate infused blush balsamic vinegar 3 Tablespoon
  Minced fresh rosemary 1 Teaspoon
  Chicken stock 3 Cup (48 tbs)
  Fresh ground black pepper To Taste
  Kosher salt To Taste
  Bucatini pasta/Spaghetti 1 Pound
  Italian parsley 1⁄2 Cup (8 tbs), washed and sliced
  Ricotta 1 Cup (16 tbs) (For Garnish)

In a heavy-bottomed saucepan, slowly heat the butter and olive oil. Add the diced pancetta and sauté until slightly crispy. This should take about 10 minutes; make sure the heat is not too high. Then add the diced leeks and sauté until soft. Deglaze with the white balsamic vinegar and reduce the liquid by half. Add the fresh rosemary and chicken stock, and again reduce the liquid by half. Turn the sauce off and season with the ground pepper and salt to taste.
To prepare the pasta:
In a heavy-bottomed sauce pot, boil 2 gallons of salted water. When the water is boiling, submerge the pasta in the pot. (Make sure the water covers the pasta completely.) Cook the pasta according to the directions on the package. Drain the pasta well and place back into the pot. Pour the sauce on top and cook for a minute over low heat. Toss the parsley with the pasta to finish.
To serve:
Place the pasta in individual bowls. Garnish by sprinkling fresh ricotta on top. Serve immediately.
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Recipe Summary

Difficulty Level: 
Frying Pan
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Would you like to cook some Italian pasta at home rather than bogged down by restaurant price? Let's find out how Chef Walter makes this special pasta dish Buccatini with Pancetta and Ricotta. First part of this video comes with the making of Pancetta , that is bacon pan -fried with Balsamic vinegar .Then be continued on part 2 , don't miss it!

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4255 Calories from Fat 1946

% Daily Value*

Total Fat 217 g333.4%

Saturated Fat 89 g445%

Trans Fat 0 g

Cholesterol 437.3 mg145.8%

Sodium 5605.7 mg233.6%

Total Carbohydrates 439 g146.4%

Dietary Fiber 24.4 g97.8%

Sugars 47.1 g

Protein 143 g285.5%

Vitamin A 224% Vitamin C 143.1%

Calcium 81.8% Iron 113.9%

*Based on a 2000 Calorie diet

Italian Buccatini With Pancetta And Ricotta Part1- Preparing Pancetta Recipe Video