BLT BUCATINI
Pancetta is pork belly, same as bacon, but cured with salt and spices rather than smoked. You can use thickly sliced bacon to give your bucatini a smoky flavour. Adapted from The Glorious Pasta of Italy, by Domenica Marchetti (Chronicle).
Make ahead: The pasta can be refrigerated for up to 3 days.
Serves: 4-6
Salt
8 oz (226 g) thickly or thinly sliced pancetta (may substitute thick-cut bacon; see headnote) 1 1/2 lb (680 g) cherry tomatoes 1 tbsp (15 mL) extra-virgin olive oil
1 lb (454 g) dried bucatini (also known as perciatelli)
5 oz (142 g) baby arugula leaves 1/2 cup (125 mL) freshly grated pecorino-Romano cheese
1. Bring a large pot of water to a rolling boil over high heat. Salt it generously.
2. Cut the sliced pancetta into 1/2-inch (1.25-cm) cubes or pieces. Cut each tomato in half.
3. Warm the oil in a large skillet over medium heat. Once the oil shimmers, scatter the pancetta in the pan and cook for 8 to 10 minutes, stirring often, until the pancetta fat has started to render (melt) and the meat is lightly browned and somewhat crispy.
4. Add the tomatoes to the pan; increase the heat to mediumhigh. Cook for 15 minutes, stirring occasionally, or until the tomatoes have collapsed and the liquid in the pan has thickened into a sauce. Reduce the heat as needed to keep the sauce barely bubbling at the edges. Taste, and season with salt, as needed.
5. Turn off the heat and cover to keep the sauce warm.
6. Add the bucatini to the boiling water; reduce the heat to medium-high and cook according to the package directions (for al dente). Drain the pasta in a colander set in the sink, reserving 1/2 cup (125 mL) of the cooking water.
7. Transfer the bucatini to the skillet and gently toss with the sauce, adding a splash or two of the cooking water, as needed, to loosen the consistency.
8. Add the arugula by the handful and toss for a minute or so, just until the greens are wilted.
9. Divide among individual bowls and sprinkle each portion with 1 to 2 tablespoons (15-30 mL) of the cheese. Serve warm.