Bucatini with Pancetta and Ricotta

Chef Walter Pisano - Tulio Ristorante, Seattle

Ingredients:

For the sauce:
¼ cup unsalted butter
3 tablespoons... (continued)
Serves 4 TO 6
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To prepare the sauce:
In a heavy-bottomed saucepan, slowly heat the butter and olive oil. Add the diced pancetta and sauté until slightly crispy. This should take about 10 mi... (continued)

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