The first time I made a one-pan pasta dish, I was skeptical about the results. Now I know that this technique is absolute genius. Cooking the pasta in the pan results in fabulously creamy sauce. The bonus is the ease of producing a great dish with minimal cleanup.
This recipe was adapted from America’s Test Kitchen’s book, Cook It in Your Dutch Oven, via Cups and Spoonfuls.com. I literally started making the dish within an hour of reading the post. 🙂 It’s a perfect quick dinner made with pantry items- all in a single pot. Great!
Yield: Serves 4 to 6
- ½ cup panko bread crumbs
- 1 ½ ounce of Parmigiano-Reggiano cheese, about ¾ cup, divided
- extra virgin olive oil, for toasting the bread crumbs
- freshly grated zest from one lemon, divided
- coarse salt and freshly ground black pepper
- 2 slices of thick-cut bacon or 2 ounces of pancetta, cut into 1/4 inch pieces
- 4 garlic cloves, thinly sliced
- 1 cup dry white wine
- 2 ½ cups water, more as needed
- 2 cups chicken stock
- 12 oz (3/4 pound) bucatini
- 5 ounces of mixed baby greens (baby chard, kale, & spinach), about 5 cups
- 1 cup frozen peas
- Toast breadcrumbs in a small skillet with a bit of olive oil until golden brown.
- Next, mix together toasted breadcrumbs, ¼ cup of Parmesan, 1/2 of the lemon zest, ¼ teaspoon of coarse salt, and ¼ teaspoon of freshly ground black pepper in a small bowl. Set aside.
- Cook bacon or pancetta in your Dutch oven over medium heat until crisp, about 4 to 6 minutes. Using a slotted spoon, remove and place on a plate lined with a paper towel. Set aside until ready to serve pasta.
- Add garlic and remaining lemon zest to Dutch oven and cook until fragrant, about 30 seconds or so.
- Add wine, scraping any browned bits and cook until the wine is almost evaporated, about 4-5 minutes.
- Add water and stock and bring to a boil.
- Stir in pasta and return to a strong simmer. Cook pasta, stirring often until the pasta is tender, about 8 to 10 minutes.
- Add greens and peas. Stir and continue to cook until the vegetables are tender, about 4 minutes.
- Add remaining Parmesan and stir until pasta is creamy and completely coated about 30 seconds.
- Add extra hot water if pasta seems too dry. Season to taste with salt and pepper.
- Serve and sprinkle each serving with crispy pancetta and lemon panko breadcrumbs.