Bucatini with green garlic and pancetta

Bucatini pasta with Green Garlic and Pancetta Local Lettuces with Lemon Vinaigrette Ingredients: Bucatini green garlic Pancetta Lettuces lemon vinaigrette cheese Butter 1) Prepare the ingredients: Heat a large pot of generously salted water to the boil on high.

Wash and dry the fresh produce.

Thinly slice the green garlic.

Small dice the pancetta.

Grate the cheese on a fine grater.

Put lettuces in a serving bowl.

2) Cook the pasta: Add bucatini to boiling water and cook for 8 minutes.

Drain, reserving 1/2 of pasta cooking water.

3) Dress the salad: To the lettuces in the serving bowl, add lemon vinaigrette (as much or as little as you would like) and gently toss to dress.

4) Make the sauce and serve your dish: While the pasta cooks, heat a 2 teaspoons olive oil in a large saute pan on medium-high until hot.

Add diced pancetta and cook, stirring occasionally for 2 to 3 minutes, or until the fat begins to render and the edges brown.

Add the sliced green garlic and cook for 30 seconds, until it softens slightly.

Add the butter, 1/2 cup of reserved pasta cooking water, and the cooked bucatini.

Simmer over medium heat, stirring constantly, until sauce reduces and coats the pasta.

Remove from heat, add grated cheese, stir to combine, and divide between 2 bowls. Enjoy!