Bucatini with Pancetta and Ricotta
Chef Walter Pisano - Tulio Ristorante, Seattle
Serves 4 TO 6
Directions
To prepare the sauce:
In a heavy-bottomed saucepan, slowly heat the butter and olive oil. Add the diced pancetta and sauté until slightly crispy. This... (continued)
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Ingredients:
For the sauce:
¼ cup unsalted butter
3 tablespoons extra
... (continued)Recipe Video
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