Bucatini with Pancetta and Ricotta

Chef Walter Pisano - Tulio Ristorante, Seattle

Serves 4 TO 6


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)


For the sauce:

¼ cup unsalted butter

3 tablespoons extra

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Recipe Video