#bucatini

Cacio e Pepe with Arugula and Lemon

Ramp Cacio e Pepe

This savory dessert is perfect for pasta lovers with a sweet tooth.

Bucatini “Dolci Crocchette”

Makes: 3 dozen 1.6 oz round croquettes

1box Collezioni Bucatini
1 quart milk
8oz butter
7 oz AP flour
6 oz sugar
1 tsp fine sea salt
1 tsp lemon zest

For breading (as needed):
Bread crumbs
Vegetable oil
Eggs

For dipping:
Fruit compotes and chocolate spread

Procedure
1. Place a pot of water to boil, cook bucatini for 15 minutes. Drain pasta and chop roughly to a length of ½ inch.
2. Meanwhile, make béchamel sauce by cooking flour and butter in a sauce pan for five minutes and gently stirring in boiling milk. Add sugar and salt and stir in pasta.
3. Scoop in 1.6 oz balls with an ice-cream scoop. Refrigerate well.
4. Coat with flour, egg and bread crumbs.
5. Deep fry and serve with melted chocolate sauce and/or fruit compotes

Recipe and Photo Credit: Lorenzo Boni

Spaghetti and meatballs, all grown up.  

Bucatini with Meatballs

Meatballs

Ingredients
1lb grass-fed beef 90% lean
2 oz [1 cup] white bread, diced with no crust
½ cup [2 oz] Parmigiano, grated
2 Tbsp. Italian parsley, chopped
1 organic egg
TT salt and black pepper

Instructions
1. Preheat oven to 425 degrees F.
2. Soak bread in water for a few minutes. Drain the excessive liquid and make a paste by smashing wet bread on the side of a stirring bowl.
3. Stir the remaining ingredients in the bowl and mix well.
4. Shape mixture to 1-inch meatballs and bake for 12 minutes

For the sauce

2 cloves garlic, thinly sliced
4 tbsp. extra-virgin olive oil
1 tsps. dry oregano
1 28 oz. can chopped Italian tomatoes
1 cup water
TT salt and black pepper
½ cup Parmigiano, grated
1 tbsp. Italian parsley, chopped

1. Sauté garlic in olive oil for one minute, add oregano and sauté for another minute
2. Then add chopped tomatoes, salt and pepper along with 1 cup water.
3. Bring sauce to a boil and add meatballs, simmer for five minutes.
4. Bring one large pot of water to a boil and cook pasta according to instructions.
5. Toss pasta with meatballs and sauce.
6. Serve topped with Parmigiano cheese and parsley.

Photo + Recipe Credit:Barilla Executive Chef Lorenzo Boni

Fresh ingredients and a dash of crisp beer are the magic behind this exceptional dish.

Barilla® Collezione Bucatini with Fava Beans, Birra Moretti L’Autentica, Multicolored Tomatoes & Fresh Basil

Ingredients
1 box Barilla® Collezione Bucatini
5 tbs. extra-virgin olive oil, divided
2 cloves garlic, chopped
2 cups fava beans, blanched and peeled
1 bottle Birra Moretti L’ Autentica
1 pint multicolored grape tomatoes, halved
10 leaves basil, divided
½ cup Romano cheese
Salt and black pepper, to taste

Directions

1. Bring a large pot of water to a boil.
2. Meanwhile, in a skillet, sauté garlic with half the olive oil for 1 minute.
3. Add the fava beans and cook for another minute.
4. Stir in Birra Morretti and reduce by half. Season with salt and pepper, add 1/5 basil and process half of the mixture until smooth. Then, combine with the rest of the fava beans again.
5. Add multicolored grape tomatoes and bring to a simmer.
6. Cook pasta according to package directions and then drain and toss with the fava bean tomato mixture in the skillet.
7. Add remaining fresh basil, Romano cheese and remaining olive oil.

Photo + Recipe Credit:Barilla Executive Chef Lorenzo Boni

If you’re aiming to eat less meat and more plant-based foods in 2019, this flavorful pasta dish—which is essentially an elevated, vegetarian version of spaghetti and meatballs—is the perfect way to get started.

Bucatini with Eggplant “Meatballs”

Ingredients
1 box Bucatini
4 tbs. extra-virgin olive oil, divided
2 cloves garlic, sliced
½ tsp. red pepper flakes
28 oz. canned crushed tomatoes
Salt, to taste
2 tbs. fresh oregano
½ cup Romano cheese, grated

Ingredients for Eggplant “Meatballs”

2 eggplants (equivalent of 2 cups, once cooked)
1 cup bread crumbs
½ cup almond flour
1 egg
Salt and black pepper, to taste

Directions for Eggplant “Meatballs”

1. Roast whole eggplants in the oven at 400 degrees Fahrenheit, for about 30 minutes, until soft and thoroughly cooked.
2. Remove stems, peel the egglplants and place the pulp in a colander to drain for 15 minutes.
3. Lightly process the eggplant with a few pulses in a food processor and then mix in all the other ingredients.
4. With a small gelato/ice cream scooper, portion out the processed eggplant into small balls (about 1 oz. each) and place them on a large sheet plan. Allow them to refrigerate for several hours.
5. Then, bake in the oven at 450 degrees Fahrenheit for about 20 minutes, or until lightly browned and thoroughly cooked.

Directions

1. Bring a large pot of water to a boil. Cook pasta according to package directions.
2. Meanwhile, in a skillet, sauté garlic in olive oil for 1-2 minutes and then add tomatoes and 1 cup of water. Season with salt and red pepper flakes and simmer for 5 minutes.
3. Stir in eggplant “meatballs” and allow to simmer for 5 more minutes.
4. Drain pasta and toss with other ingredients.
5. Garnish with Romano cheese and fresh oregano before serving.

Recipe and Photo Credit: Barilla Executive Chef Lorenzo Boni

Hickory smoked bacon provides a salty crunch, while the butternut squash’s sweet and buttery texture rounds out this dish.  

Bucatini with butternut squash and Crispy Hickory Smoked Bacon

Ingredients
1 box Bucatini
1 cup bacon
1 small yellow onion, chopped
4 tbsp extra virgin olive oil
1 butternut squash, diced
3 cups vegetable broth
TT salt
TT pepper
½ cup walnuts, roughly chopped
2 tbs chive
Optional ½ cup Parmigiano cheeseDirections
1. Bring one large pot of water to a boil and cook pasta according to package instructions
2. Meanwhile, in a skillet cook 1 cup bacon julienne, set aside when crispy
3. In the same skillet sauté 1 small chopped yellow onion with 4 tbs extra-virgin olive oil for three minutes, add butternut squash, vegetable broth, bring to simmer and cook through, season with salt and pepper.
4. Smash ¼ butternut squash with a spoon until creamyIngredients
1 box Bucatini
1 cup bacon
1 small yellow onion, chopped
4 tbsp extra virgin olive oil
1 butternut squash, diced
3 cups vegetable broth
TT salt
TT pepper
½ cup walnuts, roughly chopped
2 tbs chive
Optional ½ cup Parmigiano cheese

Directions
1. Bring one large pot of water to a boil and cook pasta according to package instructions
2. Meanwhile, in a skillet cook 1 cup bacon julienne, set aside when crispy
3. In the same skillet sauté 1 small chopped yellow onion with 4 tbs extra-virgin olive oil for three minutes, add butternut squash, vegetable broth, bring to simmer and cook through, season with salt and pepper.
4. Smash ¼ butternut squash with a spoon until creamy

5. Toss bucatini with butternut squash, stir in walnuts, chives and top with bacon and Parmigiano cheese before serving

A heavenly combination of hearty lamb meatballs soaked in tomato sauce, served on top of silky al dente bucatini.

Bucatini With Spicy Lamb Meatballs and Micro Arugula

Ingredients
1 box Barilla Collezione Bucatini
2 slices white bread
1lb ground lamb
1 cup pecorino romano cheese
1 yolk
TT Cayenne pepper
TT Sea salt
2 cloves garlic
4 tbs extra-virgin olive oil
1 can Italian San Marzano tomatoes, chopped
1 cup arugula

Directions
1. Soak 2 slices of white bread in water, then mix the bread (squeezing the excess water out first) with ground lamb, half cup pecorino romano cheese, egg yolk, cayenne pepper and salt to taste.
2. Form ½-inch balls and bake in the oven at 400F for 10 minutes.
3. Meanwhile, in a skillet, sauté 2 cloves of thinly sliced garlic with extra-virgin olive oil
4. Then, add Italian San Marzano tomatoes and season with sea salt.
5. Stir in meatballs and simmer for 5 minutes.
6. While sauce is simmering, bring one large pot of water to a boil and cook pasta according to package directions, draining 2 minutes early and reserving ½ cup of cooking water  
7. Toss pasta in sauce and stir in the remaining cooking water.
8. Lastly, top with roughly chopped arugula and ½ cup romano cheese before serving.

Recipe and Photo Credit: Lorenzo Boni

One more week and ramps will be a distant memory until next spring. Made similarly to orecchiette con broccoli. Inspired by Mario Batali. 

Bucatini with ramps

serves 2

the pasta:

1 c + 1 T AP flour

2 T water

2 T olive oil

2 eggs

OR 

160 g dried bucatini

the sauce:

2 T olive oil

4 anchovies

1 pinch dried peperoncino

1 bunch of ramps, cleaned, greens separated, bulbs chopped

the topping:

½ c breadcrumbs

2 T olive oil

more olive oil for drizzling

1. Mix together flour, water, olive oil + eggs in a food processor for 1 minute. Pour out onto floured work surface + knead by hand for a minute until smooth. Cover and let rest for 20 minutes. 2. In a frying pan, heat olive oil on medium heat, add peperoncino + anchovies. 3. When anchovies have melted, add chopped ramp bulbs and cook until soft, about 5 minutes. Turn off heat until pasta is ready. 4. Put the breadcrumbs and oil in a small skillet + toast on medium low heat until crispy and browned, about 4 minutes. Plate and set on the table. 5. Bring a large pot of salted water to boil. 6. Push pasta dough through your extruder, cutting them at about 10 inches length. Be sure to flour generously as it comes out so they don’t stick together. 7. Boil pasta for one minute or so, even less, strain and add to the sauce along with ramp leaves. 8. Mix on medium heat for a minute, until ramp leaves have wilted. If dry, ladle in some pasta water. 9. Plate, top with bread crumbs, drizzle with a fruity extra virgin olive oil and serve.