Bucatini

Regal Bee · ‎07-20-2017

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!

Zhills · ‎11-15-2011

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.

Alison Wonderland · ‎02-05-2018

@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.

Regal Bee · ‎07-20-2017

@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.

Nadine O · ‎07-18-2017

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!!

tiny 2 · ‎03-10-2010

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

Alison Wonderland · ‎02-05-2018

@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.

vabreeze · ‎03-09-2010

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..

Zhills · ‎11-15-2011

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!

Free2be · ‎03-10-2010

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)