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Tomato & vodka bucatini with crispy pancetta pangritata

Tomato & vodka bucatini with crispy pancetta pangritata

This flavour-packed pasta is topped with an irresistible sprinkle of crunchy breadcrumbs and juicy nuggets of pancetta. Best of all, it’s ready to serve in just 15 minutes.

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 300g bucatini or spaghetti
  • 1 tbsp olive oil
  • 2 x 77g packs Cooks’ Ingredients Beechwood Smoked Pancetta
  • 1 ciabatta roll, torn into small pieces
  • 25g pack flat leaf parsley, finely chopped
  • 2 x 300g tubs No.1 Tomato & Vodka Pasta Sauce

Method

  1. Boil the pasta according to pack instructions, then drain and return to the pan.

  2. Meanwhile, heat the oil in a large frying pan, then cook the pancetta and bread for 6-7 minutes over a medium heat, until crisp and golden, stirring often. Stir in the parsley.

  3. Heat the tomato & vodka sauce according to pack instructions, then stir into the drained pasta. Divide between bowls and sprinkle over the pancetta pangritata.

Cook’s tip

It’s important to stir the pangritata regularly so that any small crumbs at the bottom of the pan don’t burn. Use all the parsley in the pack, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,598kJ/ 619kcals

Fat

25g

Saturated Fat

9.7g

Carbohydrates

75g

Sugars

8.3g

Fibre

5.3g

Protein

22g

Salt

2.7g

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