CONTEST PASTA: Bucatini & Pancetta Pasta

BUCATINI AND PANCETTA PASTA
By BumbleBeeBoogie

6 ounces pancetta, cut into 1/2-inch dice
1-1/2 pound imported bucatini pasta or spaghetti
1/3 cup extra virgin olive oil
4 teaspoon finely chopped garlic cloves
1/2 large red onion, sliced into thin crescents
2 pickled peppers, cut into 1/2-inch dice (approximately 1 cup)
1/4 cup roughly chopped flat Italian parsley
2 pinches chili flakes; more if desired

Heat a large saute pan over medium heat and cook the pancetta until lightly browned.

Meanwhile, bring a large pot of water to boil and add 2 tablespoons salt and the pasta. Check the pasta frequently after 7 minutes by tasting for the proper al dente texture (some chewy texture left and the flour cooked through.)

Meanwhile, add the oil, garlic, red onion, peppers and chili flakes to the pancetta. Raise the heat to high and saute until the onions are wilted. Add the parsley and remove from the heat.

Drain the pasta when it is ready and toss the pasta and the pancetta mixture in a large bowl.

Serves 4.