How to Make Bucatini with Creamy Bacon and Onion Sauce | Rachael…
How to Make Fruit Crisp With Any Fruit—Fresh or Frozen | Tia Mow…
How to Make Sweet Potato Pancakes with Cranberry Compote
How to Make Roasted Tomato & Pepper Soup | Rachael Ray
How to Make Florentine Turkey Melts | Rachael Ray
TikTok Star Elyse Myers Embraces Awkward + We're Thankful for TH…
How to Make Pumpkin Bars with Pecan Streusel | Daphne Oz
How to Make Pumpkin Popper Mac | Rachael Ray
How to Carve Your Thanksgiving Turkey: Chef Sara Moulton Shares …
4 Common Thanksgiving Kitchen Disasters FIXED, Thanks to Chef Je…
She's Done It Again! Our Staffer's Mom Has Served Up ANOTHER Gen…
How to Make Twice Baked Aglio e Olio Spaghetti Squash | Rachael …
How to Make Dry-Brined Herb-Roasted Turkey with Ultimate Go-To G…
The Sopranos Podcast with Steve Schirripa + Michael Imperioli AL…
How to Make a Blood Orange Negroni | John Cusimano
How to Make Cannelloni with Chicken and Spinach | Rachael Ray
How to Make Stuffing 2 Ways (with Sausage and with Mushrooms) | …
Rachael and John House Tour: The Rebuild Is Complete After 2020 …
How to Make Pub Cheese Mashed Potatoes | Rachael Ray
How to Make Turkey 2 Ways: Whisky Buffalo Turkey & Turkey Roulad…
Rachael turns a classic French onion sauce into a decadent pasta with cream, bacon, LOTS of Parm + bucatini.
Inspiration in the kitchen can come from anywhere! The reason Rach made this dish is that she's been watching "Columbo" obsessively, and in one episode that's all about food, they mention sauce soubise, a classic French onion sauce. It's delicious as is (try it under or over roast chicken!), but she thought marrying it with bacon cream would be a great combination. She tossed her variation with bucatini, which her husband loves, but any long-cut pasta would be fine. The result was so good, Rach jokes, "Only make this for people you like, because they will be back!" Serve with her Charred Radicchio Salad.
- 4 tablespoons butter
- 4 large or 6 medium onions, chopped or processed
- Salt and white or finely ground black pepper
- 1 fresh bay leaf
- ½ cup white wine
- 1-1 ½ cups chicken stock or bone broth
- 1 tablespoon EVOO
- ⅓ pound smoked pancetta or meaty bacon, finely chopped
- 3-4 cloves garlic, chopped
- 1 ½ cups heavy cream
- Freshly grated nutmeg, to taste
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 pound bucatini
Melt butter in a heavy pot or Dutch oven over medium heat. Add onions, season with salt and pepper and bay, then soften but do not brown for 6 to 7 minutes. Add wine and stock and simmer 15 minutes. Discard the bay leaf and purée in a blender or food processor.
Heat water to boil for pasta.
Meanwhile, heat a large skillet over medium heat with EVOO, a turn of the pan, and render the pancetta or bacon for 3 minutes. Add garlic and stir, add the onion purée, cream and nutmeg and cook to reduce and thicken, 10 to 12 minutes more.
Cook pasta in salted water, reserve ½ cup starchy water and drain.
Add cheese to the sauce, then toss with the bucatini and adjust seasoning.