Food and Wine posted this recipe a few weeks ago – pasta with pancetta and pecorino.  I love simple recipes.  Did I also mention how much I love making a recipe my own?  That’s just what I did Saturday night.

Beholdm, my own take!  Bucatini with pancetta, goat cheese, onions, and roasted red peppers:


  • 1/2 lb bucatini (it’s a thick spaghetti, basically)
  • EVOO for the water
  • salt the water
  • 2-3 ounces of pancetta, diced
  • 3 ounces of goat cheese  (or less if it’s too much for you)
  • 1/2 onion sliced or diced
  • 1 whole roasted red pepper
  1. Boil water in a large pot
  2. in a deep skillet over medium heat, sweat the onions about 3-4 minutes
  3. add pancetta and brown until fat is rendered
  4. add roasted red pepper and warm through
  5. when pasta is finished, retain 1 cup of water and drain the rest
  6. add pasta, 3/4 cup of water and goat cheese to the skillet and mix
  7. the water will thicken to a beautiful sauce after 3-4 minutes
  8. add crushed red pepper and EAT

Bucatini with pancetta, goat cheese and roasted red pepper