Archived Recipes

Roasted Garlic and Charred Tomato Bucatini with Pancetta

January 16, 2016


I love roasted garlic. I probably roast garlic once a week just to spread it on some bread or add it to a salad dressing. When I was making a salad dressing with roasted garlic, the light bulb finally went off in my head to make a roasted garlic pasta (duh). I, of course, used bucatini noodles, my current obsession, to create a really tasty and easy pasta. This will take some time to make so make sure to start roasting that garlic earlier.


Roasted Garlic & Charred Tomato Bucatini with Pancetta

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 2


  • Bucatini can use Linguine as well
  • 1 Whole Garlic roasted
  • 2 tbsp Butter
  • 1/4 cup White Wine
  • 1 cup Cherry Tomatoes
  • 1/4 cup Pancetta
  • 1 tbsp Fresh Basil
  • 1 tbsp Olive Oil
  • Crushed Red Peppers to taste
  • Parmesan Cheese to taste
  • Salt & Pepper to taste


  1. Preheat oven to 450 degrees

  2. Cut the top off of your whole garlic so that little holes appear in each clove, keep the skin on

  3. Place on tin foil and sprinkle with olive oil and wrap it up in the tin foil and place in a muffin tin (or normal pan, but the muffin tin can help with it standing up correctly)

  4. Roast in the oven for 50-60 minutes or until fragrant

  5. In the last 10 minutes of roasting the garlic start boiling your salted water

  6. Remove garlic from the oven, let it cool and then squeeze out each roasted clove into a medium bowl where you'll mash up the garlic

  7. Once the water is boiling, add your Bucatini and cook for 10-12 minutes or whatever the package instructions say

  8. While the Bucatini is cooking heat up a skillet and cook your pancetta until crispy

  9. Throw the crispy pancetta on a paper towel and crumble it up, place to the side

  10. Add the cherry tomatoes to the skillet with salt/pepper and a little bit of oil - cook tomatoes until they burst

  11. Add the butter, white wine, and the mashed roasted garlic to the skillet and let it settle for 4-5 minutes

  12. Once the Bucatini is cooked, using tongs, pull it directly from the boiling water into your skillet

  13. Sprinkle fresh basil, pancetta, and parmesan into the pasta and toss

  14. Add salt, pepper and crushed reds to taste

  15. When serving sprinkle a little parmesan on top