Bucatini with Creamy Bacon and Onion Sauce
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Bucatini with Creamy Bacon and Onion Sauce


  • 4 tablespoons butter

  • 4 large or 6 medium onions, chopped or processed

  • Salt and white or finely ground black pepper  

  • 1 fresh bay leaf

  • ½ cup white wine

  • 1-1 ½ cups chicken stock or bone broth 

  • 1 tablespoon EVOO

  • ⅓ pound smoked pancetta or meaty bacon, finely chopped

  • 3-4 cloves garlic, chopped

  • 1 ½ cups heavy cream

  • Freshly grated nutmeg, to taste

  • 1 cup freshly grated Parmigiano-Reggiano cheese  

  • 1 pound bucatini 


Serves: 4 to 6

Melt butter in a heavy pot or Dutch oven over medium heat. Add onions, season with salt and pepper and bay, then soften but do not brown for 6 to 7 minutes. Add wine and stock and simmer 15 minutes. Discard the bay leaf and purée in a blender or food processor. 

Heat water to boil for pasta. 

Meanwhile, heat a large skillet over medium heat with EVOO, a turn of the pan, and render the pancetta or bacon for 3 minutes. Add garlic and stir, add the onion purée, cream and nutmeg and cook to reduce and thicken, 10 to 12 minutes more.

Cook pasta in salted water, reserve ½ cup starchy water and drain.  

Add cheese to the sauce, then toss with the bucatini and adjust seasoning. 

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