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)

Ingredients:

For the sauce:

¼ cup unsalted butter

3 tablespoons extra

... (continued)

Recipe Video