How to Make Roman Bucatini Flambe and Recipe

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When we visited Rome we were introduced to this dish at a popular restaurant. The waiter called it Roman Bucatini Flambe. We asked, Does this dish flame up? He said No, it's just melted cheese. The recipe has few ingredients and is easy to make. Here is our take on the popular dish. Recipe is below • Products we used are found on our Amazon Store https://amzn.to/3VkcS5a • MICHELANGELO 11 Inch Frying Pan with Lid, • red Steak on the Traeger https://amzn.to/3oH3ZXh • Grill Boss 90057 Dual Fuel Camp Stove https://amzn.to/43WY4xz • Country Kitchen 10 Whisk and Tong Kitchenware Set for Nonstick Cookware • https://amzn.to/3Nc0bHE • We are Amazon Affiliates and earn commissions on sales (at no additional cost to you) Thank you for your support • Recipe • Roman Bucatini Flambe • 1 Tbs extra-virgin olive oil • 6 ozs pancetta (or Italian sausage or bacon) • Pinch of red pepper • 1/2 cup dry white wine • 1 15oz can whole peeled tomatoes (San Marzano if available) • Salt and pepper • 1 lb of dried bucatini Pasta • 2 oz Parmigiano Reggino • Fresh Parsley • In a large medium-hot skillet add olive oil and red pepper flakes. Cook for 30 seconds then add pancetta. Cook until fully cooked and browned. Add wine and reduce to a syrup consistency. Hand crush the tomatoes and add to the pan. Add salt and pepper to your taste. Cook your pasta till al dente in salted water. Do not drain. Add cooked pasta to the tomato sauce with tongs. Add 1/4 to 1/2 cup pasta water (to thicken). Cook till the sauce coats the pasta (a minute or two) Add cheese and mix. Top with fresh parsley. You can add more cheese too. • #pasta #pastarecipe #easytocook #easyrecipe $quickrecipe • Instagram savoryroad

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