Monday, August 3, 2015

Lemon-Garlic Bucatini and Panchetta

Pasta PArmesan lemon garlic panchetta Bucatini

Pasta ... who doesn't love it?

You know what my favorite pasta is? Bucatini!
If you've never had it, it looks like spaghetti, except it's thicker and has a hole running right through it from end to end.

And you know what that means right? Sauce gets in there, so there's sauce a inside and out. Now tell me that doesn't sound divinely delicious.

Now add panchetta (Italian "bacon" - unsmoked pork belly), garlic, cream, lemon and cheese. Lots of yummy, salty, nutty Parmesan cheese. Oh goodness, I want to get into the kitchen and make this again, it's so good!

So easy to make and the entire meal comes together in under 30 minutes. Thirty minutes to the tang of lemon, the nuttiness of Parm and the slurp of the bucatini.

If you want to jazz it up a little, add a pound of shrimp when you get to step 4. Shrimp and panchetta really play nicely together. I think you'll like it.

Round the meal out with a salad, garlic bread and your favorite wine and you are set.

Leftovers, yeah, even better the next day.  Add a splash of cream when you heat it up to loosen it up, and sprinkle with Parm. Lunch anyone?

Serves 2 - 4

  • 1 1/2 tablespoon olive oil
  • 8oz panchetta - diced
  • 1 teaspoon finely minced garlic (or more to taste)
  • zest of one lemon, thinly sliced (set aside a few strands
  • Juice of one lemon
  • 1/2 cup heavy cream
  • 1 egg -  beaten
  • 1/2 cup white wine
  • 1 1/2 cups fresh, grated Parmesan cheese (no canned cheese - please) reserve 1/2 cup for sprinkling over each serving
  • 1 pound cooked bucatini
  • Palm full of Italian parsley, chopped 
  1. Heat a large skillet over medium heat, add 1 tablespoon of the oil and panchetta.
  2. Saute panchetta until crispy, stirring often
  3. Lower heat to medium-low
  4. Add 1/2 tablespoon oil followed by the garlic and lemon zest - stirring continuously to avoid burning. Cook 2-3 minutes.
  5. Stir in cream and egg, stirring continuously cook till almost bubbling
  6. Briskly stir in wine to incorporate into cream mixture
  7. Add 1 cup of Parmesan, the bucatini and parsley, stir well to distribute throughout.
  8. Top with chopped parsley, stir well.
Serve into deep bowl, top each with additional Parmesan and enjoy!


  1. This is such a DELICIOUS recipe dear Jackie!
    We LOVE bucatini. Bucatini (we call them makaronia tripita, meaning pasta with a hole) is one of the most popular pasta here as well. We use them in Pastitsio, a layered casserole, with ground beef and bechamel and it's also used in a classic rustic dish: rooster with tomato sauce and bucatini.
    If you can ever find dried mizithra, also called xinomizithra (we do realize it might be almost impossible in some parts of the States) do try it with this exact recipe. You'll adore it.
    The panchetta-cream-wine combo is definitely fantastic, and Panos can't wait to try this one out! He's right next to me, drooling over my shoulder at the moment:)
    Have a wonderful day guys!
    Panos and Mirella

    1. It shows that great minds thinks alike... I too am drooling over your description! I wish we had greek products more readily available in Miami, but it's very limited and in obscure parts of the city. Driving here is a nightmare, so going from one side of the city to the other can take over an hour on a good day! But there is always Amazon and ebay order from!
      I am truly honored that Panos will be trying the recipe and I hope he enjoys it as much as we do.