One-Pan Bucatini with Peas, Baby Greens & Pancetta

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

1. Toast breadcrumbs in a small skillet with a bit of olive oil until golden brown.
2. 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.
3. 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.
4. Add garlic and remaining lemon zest to Dutch oven and cook until fragrant, about 30 seconds or so.
5. Add wine, scraping any browned bits and cook until the wine is almost evaporated, about 4-5 minutes.
6. Add water and stock and bring to a boil.
7. Stir in pasta and return to a strong simmer.  Cook pasta, stirring often until the pasta is tender, about 8 to 10 minutes.
8. Add greens and peas.  Stir and continue to cook until the vegetables are tender, about 4 minutes.
9. Add remaining Parmesan and stir until pasta is creamy and completely coated about 30 seconds.
10. Add extra hot water if pasta seems too dry.  Season to taste with salt and pepper.
11. Serve and sprinkle each serving with crispy pancetta and lemon panko breadcrumbs.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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