Bucatini with Pancetta, Broccoli and Sun-Dried Tomatoes

Cream cheese and a little cream bind the pasta, broccoli and a generous amount of sun-dried tomatoes.

Ingredients

• 250g bucatini, or up to 300g
• Water and salt for boiling
• 1 head broccoli, divided into florets
• 1/2 tbsp butter
• 1/2 tbsp olive oil
• 150g pancetta, diced
• 1 brown onion, diced
• 4 garlic cloves, chopped
• 270g sun-dried tomatoes
• 2 tbsp cream cheese
• 150ml heavy cream
• 1 tbsp honey or maple syrup
• Parmesan, grated for the sauce and shaved for serving
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp smoked paprika
• 3/4 tsp chili flakes
• Black pepper, to taste
• Fresh parsley, optional garnish

Instructions

1. Prepare the tomato and broccoli. If the tomatoes are dry-packed, soften them according to their package; drain oil-packed tomatoes. Chop as needed. Bring a large pot of salted water to a boil and cook the broccoli for 2 minutes. Lift it out, keeping the water for the pasta.
2. Render the pancetta. Heat the butter and oil in a wide skillet over medium heat. Cook the diced pancetta, stirring occasionally, until browned and fully cooked according to its package. Transfer to a dish and leave about 2 tbsp fat in the pan.
3. Build a concentrated base. Cook the onion with the garlic powder, onion powder, paprika and chili flakes until softened. Stir in the tomatoes for 2 minutes, then the fresh garlic just until fragrant.
4. Cook the pasta and finish the sauce together. Boil the bucatini to the package's al dente point, stirring well during the first 30-60 seconds. Meanwhile, melt the cream cheese into the skillet with the cream and honey or maple syrup. Add the broccoli and half the pancetta.
5. Adjust the consistency. Before draining the pasta, save some cooking water. Toss the drained bucatini with the sauce, adding small splashes of that water and grated Parmesan until it coats the strands. Taste before adding more salt or pepper. Serve with the remaining pancetta, shaved Parmesan and optional parsley.

Notes

• The saved record identifies an Instagram maple-bacon recipe but does not identify its creator or a public permalink. These directions are new, not a transcription of that post.
• The 270g tomato amount is retained; the record does not specify a jar size or packing medium. Drain oil-packed tomatoes or soften dry-packed ones before cooking, without assuming that a 270g jar necessarily contains 270g tomatoes.
• The saved adaptation uses pancetta, smoked paprika and a little honey or maple syrup in place of the earlier maple-bacon flavor.
• Use 250-300g pasta as recorded rather than a full pound. Milk and wheat are present; check the pancetta and tomato labels for additional allergens.
• Keep raw or uncooked meat, its juices and utensils away from ready-to-eat ingredients. Wash hands and clean contact surfaces. Safe cooking temperatures.

Storage

Refrigerate leftovers in shallow covered containers at 40°F or below within 2 hours of cooking or preparation, or within 1 hour when the surroundings exceed 90°F. Use within 3-4 days. Reheat to 165°F throughout, adding a little water or the recipe liquid if needed; use a thermometer rather than time alone. Refrigerated leftovers retain a better cream-sauce texture than frozen ones.

USDA cooling, storage and reheating guidance.

Attribution

Saved attribution: Instagram, creator unidentified; independently written adaptation.

These directions are independently written for a personal recipe collection. They are not the credited creator's text or endorsement, and no claim of physical recipe testing or additional reuse license is made.