Carrot Dyed Bucatini + Fennel + Pancetta


  • 16 oz. fresh carrot bucatini
  • 3 oz. pancetta
  • 1 oz. crumbled toasted hazelnuts
  • 1 oz. olive oil
  • ½ teaspoon chili flakes
  • 2 oz. mascarpone
  • 1 garlic clove
  • 1 fennel bulb
  • 2 oz. spiraled carrots
  • 3 oz. grated parmigiano
  • 4 sprigs thyme


  • 6 qt. pot
  • large sauté pan
  • chef's knife
  • large metal cooking spoon or large metal spatula
  • pasta strainer or basket
  • metal tongs or cooking spoon
  • garlic press (optional if you prefer to use knife)



STEP 1: Fill 6 qt. pot 2/3 of the way with water.

STEP 2: Heat water over high heat, bring to a rolling boil. (Save a little pasta water after you are done cooking pasta, you may need it for the sauce.)

STEP 3: Add 2 T Kosher salt to boiling water. Water should be salty like the sea.

STEP 4: Mince garlic with chef’s knife or push through garlic press.

STEP 5: Dice pancetta.

STEP 6: Remove stem and frawns from fennel bulb. Slice fennel bulb in half, slicing through the root end. Use a peeler and peel away any blemishes from the outer layer of the fennel bulb. Set fennel bulb flat side down and dice fennel.

STEP 7: Remove thyme from stem. Rough chop.

STEP 8: "Fluff pasta" Loosen up noodles with fingers before cooking.



STEP 1: Place olive oil and pancetta in medium sauté pan and heat over medium heat.

STEP 2: Cook over medium heat and stir frequently to ensure pancetta is cooking evenly until crispy (4-6 minutes).

STEP 3: Add fennel and cook until caramelized (2-3 minutes).

STEP 4: Add minced garlic and chili flake. Stir until garlic is lightly browned and chili flakes are fragrant. (Do not over brown garlic, it will get bitter.) Turn off heat.

STEP 5: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking

STEP 6: Cook pasta 2-3 minutes or until desired al dente.

STEP 7: Strain pasta and add noodles to the sauce.

STEP 8: Add hazelnuts, thyme, and mascarpone and stir until all ingredients are evenly incorporated.

STEP 9: Toss or stir until all noodles are coated with sauce.

STEP 10: If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water.

STEP 11: Add salt and pepper to taste.

STEP 12: Transfer to pasta dish and garnish with spiraled carrots.

STEP 13: Enjoy your pasta!


Nero D'Avola is a Sicilian red wine with sweet tannins and plum and peppery flavors.


Make up a thirty second opera about the person you are cooking/eating with and perform?

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