topic Re: Bucatini in Recipes

Bucatini

Regal Bee — Tue, 01 May 2018 23:04:36 GMT

This recipe is an all time favorite of mine. It comes from a fabulous Italian restaurant so the measurements are for ONE SERVING. Simply adjust for the number of persons served.

4 oz. spaghetti #8 pasta

2 tablespoons olive oil

2 oz. bacon

2 large pinches of black pepper

1 oz. of prociutto

2 tablespoons of peas

2 tablespoons of sliced fresh mushrooms

1 1/2 oz. of grated Parmesan and Romano cheese EACH

Cook pasta 9 to 10 minutes in salted water, according to package directions.

Five minutes before pasta is cooked, begin preparing sauce.

Saute bacon with olive oil in skillet until it begins to crisp, do not drain.

Add black pepper.

Allow to stand for one minute.

Add prosciutto and stir over heat for one minute.

Add mushrooms and continue stirring for one minute.

Add peas.

Cook for two minutes, allowing peas to absorb flavors of the dish.

Add cooked and drained pasta and toss gently

Add cheeses and toss again.

SERVE IMMEDIATELY......this is ultra important!

Re: Bucatini

Zhills — Tue, 01 May 2018 15:44:18 GMT

Ooooh, that sounds delish! Love the one or two serving recipes.

Often the recipes on here sound good but is for 4 servings. Many I avoid for that reason. All of them do not half easily.

Re: Bucatini

Alison Wonderland — Tue, 01 May 2018 16:55:16 GMT

@Regal Bee wrote:
This recipe is an all time favorite of mine. It comes from a fabulous Italian restaurant so the measurements are for ONE SERVING. Simply adjust for the number of persons served.

4 oz. spaghetti #8 pasta
2 tablespoons olive oil
2 oz. bacon
2 large pinches of black pepper
1 oz. of prociutto
2 tablespoons of peas
2 tablespoons of sliced fresh mushrooms
1 1/2 oz. of grated Parmesan and Romano cheese EACH

Cook pasta 9 to 10 minutes in salted water, according to package directions.
Five minutes before pasta is cooked, begin preparing sauce.
Saute bacon with olive oil in skillet until it begins to crisp, do not drain.
Add black pepper.
Allow to stand for one minute.
Add prosciutto and stir over heat for one minute.
Add mushrooms and continue stirring for one minute.
Add peas.
Cook for two minutes, allowing peas to absorb flavors of the dish.
Add cooked and drained pasta and toss gently
Add cheeses and toss again.

SERVE IMMEDIATELY......this is ultra important!

Bucatini is a specific type of pasta, so I would recommend using that or this isn't really Bucatini. In some brands, it's number 8. In others, it might be 9 or 15, so look for Bucatini on the box. It's a thicker spaghetti-like pasta with a hole down the center to capture and hold the sauce.

Re: Bucatini

Regal Bee — Tue, 01 May 2018 23:02:09 GMT

@Alison Wonderland

I copied this recipe EXACTLY the way it was published in our newspaper. I have served it many times and no one has complained about the pasta.

How ungracious! I have seen many posts complaining about recipe publications in this forum and now, I fully understand.

Re: Bucatini

Nadine O — Wed, 02 May 2018 00:44:08 GMT

Thank you so much for posting. I just love when people post recipes. I love that this is for one. Sounds delicious and I don't care what kind of pasta it is.. . Enjoyable!!

Re: Bucatini

tiny 2 — Wed, 02 May 2018 15:42:19 GMT

@Regal Bee,Thank you so much.This sounds excellent. I will be making this soon.

Re: Bucatini

Alison Wonderland — Wed, 02 May 2018 15:14:55 GMT

@Regal Bee wrote:
@Alison Wonderland

I copied this recipe EXACTLY the way it was published in our newspaper. I have served it many times and no one has complained about the pasta.

How ungracious! I have seen many posts complaining about recipe publications in this forum and now, I fully understand.

I apologize if I offended you, @Regal Bee That was certainly not my intent. I wasn't trying to criticize, just offering information for anyone confused about what "Spaghetti #8" was, since there's no standard pasta numbering system.

Re: Bucatini

vabreeze — Wed, 02 May 2018 20:41:00 GMT

Alison Wonderlsnd.

I am familiar with the long tubular pasta known as bucatini. I make a delicous dish using it (Lemony Chicken and Bacon Bucatini). However, I have never seen a reference to it or any pasta by a number such as #8. I viewed your post as informational and intended to be of help to others unaware of a numbering classification of pastas--NOT malicious at all..

Re: Bucatini

Zhills — Thu, 03 May 2018 13:27:26 GMT

I had to google bucatini also. It is the pasta I use for Pasticcio. Never seen it at a grocery store just in specialty shops. Never knew pasta was numbered!

Re: Bucatini

Free2be — Thu, 03 May 2018 20:08:17 GMT

I'd been watching for this recipe, it looks to be so good. I can never find diced prosciutto, it always super thin sliced in stores near me. I could probably sliver it to make it work. I wonder if the "thick spaghetti" attachment on my Philips pasta machine would turn out something close to bucatini. ?? It's not a type I've ever seen in my stores. (Small town)

Re: Bucatini

Alison Wonderland — Fri, 04 May 2018 15:29:52 GMT

@vabreeze wrote:
Alison Wonderlsnd.
I am familiar with the long tubular pasta known as bucatini. I make a delicous dish using it (Lemony Chicken and Bacon Bucatini). However, I have never seen a reference to it or any pasta by a number such as #8. I viewed your post as informational and intended to be of help to others unaware of a numbering classification of pastas--NOT malicious at all..

Thank you, @vabreeze. I very much appreciate your post.

Re: Bucatini

RespectLife — Fri, 04 May 2018 16:00:48 GMT

@Regal Bee

Thank you for posting! It sounds delicious and I can't wait to try it! Please do no be upset...I believe @Alison Wonderland intent was just to educate. I do not think she had any malicious intent at all. Please don't be hurt or upset....many people (and most that I know have no idea pasta has numbers at all. I think she was just trying to be helpful.

@vabreeze

Would you mind sharing your Lemon Chix Bucatini recipe? I just love lemon and what isn't better with bacon???

I would love to make that if you wouldn't mind sharing! TIA!

Re: Bucatini

RespectLife — Fri, 04 May 2018 15:59:02 GMT

@Free2be wrote:
I'd been watching for this recipe, it looks to be so good. I can never find diced prosciutto, it always super thin sliced in stores near me. I could probably sliver it to make it work. I wonder if the "thick spaghetti" attachment on my Philips pasta machine would turn out something close to bucatini. ?? It's not a type I've ever seen in my stores. (Small town)

@Free2be

I buy prosciutto at the Deli Counter. That way, she cuts me a thicker size piece and I can dice it myself.

I do that sometimes w/ canadian bacon and pancetta when diced is prefered.

Re: Bucatini

vabreeze — Sat, 05 May 2018 21:31:05 GMT

@RespectLife, here is how I make my bucatini dish:

Lemony Chicken and Bacon Bucatini (serves 2)

Drizzle and message 2 tsp veggie oil over two chix breasts; season with 2 tsp lemon pepper. Swirl them around in a baking dish and bake, covered, at 350° for about 30 minutes.

While chix is baking. fry ½ lb thick-cut bacon until crisp. Remove bacon but leave hot bacon drippings in the pan

Cut chix and bacon into bite-size pieces and set aside

Cook 12 oz bucatini per box directions.

Sauté 4 cloves minced garlic, and 2 diced Roma tomatoes in the drippings about 2 min and remove.

To the pan with the hot bacon dripping, slowly pour ¾ cup white wine and heat together for 5 -7 min

Drain pasta and combine in the pan with the white wine/ bacon fat mixture along with the chicken, bacon, sautéed minced garlic and tomatoes.

Season with 1-2 tsp Italian seasoning, pinch red pepper flakes, juice of ½ lemon, (or more to your taste); add 1+ packed cup fresh spinach, and 1 cup shredded/shaved Parmesan; fold in.

Sprinkle with fresh chopped Italian parsley leaves (or dried flakes) and serve.

Re: Bucatini

RespectLife — Mon, 07 May 2018 15:33:01 GMT

@vabreeze

OH GOSH @vabreeze

bacon, white wine, pasta, chix....what's not to love! I greatly appreciate the time you took to post it! I can't wait to try it!

I just bought chix recently at Aldi's for a great price!

Thanks again!

Re: Bucatini

Gooday — Thu, 10 May 2018 04:54:25 GMT

I don't often post here but when I saw the title I got a little excited.

You see, my mom was Sicilian and we had some form of pasta twice a week. As you all now know, Bucatini is the shape of a linguini type pasta, thicker with holes in each end.

This was a favorite shape of my grandmother's and she made this with the "heartier" sauces, such as Bolognese but one of the best tasting sauce was made with lamb stew meat.

If you are a lamb lover and can find lamb stew meat, I highly recommend it. Otherwise, buy lamb shoulder and cut it into big chunks and even put the bone in for flavor.

BTW ~ DeCecco pasta has been and continues to be my favorite brand of pasta. They have farfalle (bow ties) and penne regatta (small mostacolli with lines) and even spinach pasta which is delicious with just olive oil, garlic and some crushed red pepper.

Re: Bucatini

sunshine45 — Mon, 14 May 2018 01:28:21 GMT

bucatini is one of my favorite types of pasta. i love it with a bolognese sauce. it can have different numbers on the packaging.

if you have not had it or not seen a photo of it, here you are......