Kiki – Marcella Hazan

Ingredients

• 2 Tbs vegetable oil
• 1 Tbs butter
• 1 medium onion, chopped fine
• 1/2 pound of pancetta, cut 1/4” thick and cubed or cut into strips (can use
  thickly sliced bacon as a substitute)
• 3 (16-oz) cans Italian seasoned chopped tomatoes
• 1/2 tsp red chili peppers
• Salt
• 3 Tbs heavy cream
• 3 Tbs fresh grated Parmesan
• 2 Tbs fresh grated Romano
• 1 pound bucatini pasta (penne, rigatoni or conchiglie work as well)

Directions

Put oil, butter and onion in a saucepan on medium heat. Sauté onion until it becomes pale gold, then add pancetta. Cook for about 1 minute, stirring once or twice. Add tomatoes, chili pepper and salt. Simmer steadily for 25 minutes, taste and correct for salt and chili pepper.

Mix in cream and cook down.

Toss the pasta with sauce, add both kinds of cheese, toss again.

Kim had this on one of her trips to Manhattan at a restaurant called Ouest. It was fantastic and searched for a similar recipe. She found it in one of Marcella Hazan’s Italian cookbooks. It’s the biggest crowd-pleaser ever…because it has the three best ingredients: pasta, cheese, and bacon. 

Bucatini: [bukaˈtiːni], also known as perciatelli [pertʃaˈtɛlli], is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning “hole”, while bucato or its Neapolitan variant perciato means “pierced”.