Cooking Instructions
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Step 1
In a large saucepan, bring eight cups of water and
Salt (10 g)
to a boil. Cut the
Scallions (1 bunch)
two inch long pieces, and set aside. Smash the
Garlic (2 cloves)
and set aside. Cut the
Pancetta (1 pckg)
into quarter inch pieces and set aside.
Step 2
Add
Chicken Base (1 pckg)
to a half cup of water in a small bowl. Stir until fully incorporated.
Step 3
When water reaches a boil, add the
Bucatini Pasta (225 g)
and cover. Cook for eight minutes.
Step 4
After two minutes of cooking, it is crucial that you continue to separate the noodles with tongs to prevent the noodles from sticking. Repeat every three minutes.
Step 5
Test pasta after eight minutes. It should have a bite to it or continue to cook for desired doneness. Drain the pasta into a colander and toss with a little oil to avoid sticking.
Step 6
In a large saute pan over medium high heat, add one tablespoon of olive oil. Saute garlic and green onions for two minutes. Remove green onions from pan and set aside.
Step 7
In the same pan over medium high heat, cook the pancetta until crispy, about six minutes.
Step 8
Add the
White Cooking Wine (120 mL)
and cook for three minutes until the wine has reduced by half.
Step 9
Add the chicken broth and continue to reduce for eight minutes.
Step 10
Add the cooked pasta and the reserved green onions to the pan with the sauce. Cook for two minutes.
Step 11
Toss with of the
Parmesan Cheese (6 g)
.
Step 12
Place the Bucatini into the center of two plates, displaying as much green onions and pancetta on top as possible. Top with remaining
Parmesan Cheese (6 g)
.
