Sometimes you just want a light pasta dish. Can I interest you in Bucatini Pasta Recipe with a Lemon Garlic Bacon Sauce?
Okay I know what you’re thinking, the bacon just made this dish “not light”. But it isn’t THAT much bacon, I promise.
Let’s talk about the pasta now. I personally never loved true “spaghetti”. I like my noodles fat. Buccatini is essentially just fat spaghetti noodles with a hollow center. It’s basically just pasta straws. Have you ever tried it? I am going to say that bucatini is the best long pasta that ever existed and ever will exist. And Bon Appetit wrote an article titled just that.
My boyfriend, C, says I am that girl that went to Italy once and won’t stop talking about it… It’s true. I am shamelessly that girl. Italy was the most beautiful place I have ever been. And I think I could spend my life trying to figure out how to make pasta taste as DAMN good as the locals make it.. I’ll figure it out one day. For now, I will buy boxed bucatini and dress it up with my own ingredients, see below : )
So here is a gluten free bucatini, here is a paleo pasta, and here is a Semolina pasta. Choose your pick. I personally use a gluten free pasta, unless I’m cooking for C who only likes the “real stuff”. Make it paleo by using the paleo pasta brands, like Cappello’s.
Some of my friends have been asking me for easy recipes to cook with their significant other or roommates. This recipe is perfect for that occasion. It is fancier than regular spaghetti but it is very easy to make! If you want to add more protein, top it with some black drum or shrimp!
- ½ lb dry bucatini pasta (or 1 lb if you want leftovers)
- 3 cloves garlic, minced
- 3-4 TB butter
- ¼ cup olive oil
- ½ lemon, squeezed
- ½ cup dry white wine (such as Sauvignon Blanc)
- 6 pieces of bacon, cooked
- Parmesan, freshly grated
- Red pepper flakes
- Salt and pepper, to taste
- Fill a large pot with water, and place on the stove on high heat. Add salt to the water, and be generous, 1-2 TB.
- When water is at a rolling boil, add pasta. Put timer on for 10 minutes.
- At ten minutes taste a piece of pasta to see if it is fully cooked. It may need 1 or 2 more minutes.
- Drain pasta in a colander. Assemble with sauce and top with red pepper flakes and black pepper (and salt if needed). Sprinkle parmesan on top.
- Set oven to 400F.
- Place bacon on a baking sheet and place in the oven for 15 minutes or until cooked.
- In the meantime, place garlic and 2 TB butter in a small skillet on medium/high heat. Cook until garlic is browned. Add olive oil and lemon and stir. In 1-2 minutes, add dry wine. Let the wine cook out. Add 1-2 more TB of butter. Stir in the bacon at the end.
- Serve hot.
- I included links in the post for Gluten Free Bucatini Pasta brands!