Bucatini with Applewood Smoked Bacon

Recipe Overview

Bucatini is one of the great pasta shapes for bold, savory sauces because its hollow center and firm structure capture flavor beautifully. In this version, sweet onion and crisp applewood smoked bacon create the foundation, while Pecorino Romano and starchy pasta water develop the creamy emulsion.

Ingredients

• Bucatini Pasta 454 g TC-PASTA-BUCATINI-001
• Olive Oil 60 ml, plus extra to finish OIL-OLIVE-001
• Yellow Onion 0.5 large, finely chopped TC-VEG-ONION-YELLOW
• Applewood Smoked Bacon 225 g, diced TC-PORK-BACON-001
• Pecorino Romano 170 g, grated TC-DAIRY-PECORINO-ROMANO
• Sea Salt to taste SPICE-SALT-0001
• Black Pepper freshly cracked, to taste SPICE-PEPPERCORN-BLACK

Preparation

1. Bring a large pot of salted water to a rolling boil. Cook the bucatini until just shy of al dente, reserving plenty of pasta water.
2. Meanwhile, warm the olive oil in a wide sauté pan. Add the finely chopped yellow onion and cook over moderate heat until soft, sweet and translucent. Do not over-brown the onion.
3. Add the diced applewood smoked bacon and cook until golden, crisp and well rendered. Lower the heat if necessary to prevent the bacon fond from scorching.
4. Add a small amount of starchy pasta water to the pan. Swirl and stir to emulsify the rendered bacon fat, olive oil, onion and pasta water into a glossy sauce base.
5. Transfer the bucatini directly from the boiling water into the sauté pan. Toss vigorously while adding additional pasta water as necessary so the sauce coats the bucatini evenly.
6. Remove the pan from the heat. Gradually add the grated Pecorino Romano while continuing to toss the pasta. The residual heat, starch and cheese should create a smooth creamy emulsion without requiring cream.
7. Adjust the final consistency with a little additional pasta water or olive oil if necessary. Season carefully with sea salt and freshly cracked black pepper. Remember that both the bacon and Pecorino Romano already contribute significant salt.
8. Plate immediately while the bucatini remains glossy, hot and properly emulsified.