Chianti Drunken Spaghettiadmin
Chianti Drunken Spaghetti is one of the many traditional recipes of the Cucina Povera in Italy. The uniqueness of this dish is the addition of red wine twice to the spaghetti. Not only is the wine added in the sauce, wine is also added to the pasta boiling water. Taste can vary depending on the type of red wine used. I use a full-bodied Chianti or San Giovese wine. Use a wine which has a full taste and a persistent scent, a good dry and aromatic wine. This recipe is an amazingly special dish, it is so unpretentious that your guest will be amazed. Chef Alba
Chianti Drunken Spaghetti
- 3/4 pound spaghetti
- 4 tbsps Secolari Arbosana Extra Virgin Olive Oil
- 3 ounces pancetta diced
- 1/2 red onion finely minced
- 1 to taste Secolari Wild Porcini Sea Salt
- 1 to taste black pepper
- 1 to taste red pepper flakes optional
- 2 1/2 cups red chianti wine divided
- grated parmesan or romano cheese for topping
- fresn Italian parsley roughly chopped, for topping
- In a skillet, warm 4 tablespoons of oil. Add the onion and pancetta; cook until the onion starts to soften, and the pancetta is just crispy. Season with salt and peppers. Deglaze skillet with 1 cup of wine, cook until it reduces by half.
- Cook the pasta in hot salted water. Halfway during the cooking time, add 1 cup of wine, and cook until pasta is al dente. Reserve 1 cup of pasta water. Drain, and transfer the pasta to the skillet with the pancetta and onions. Add an additional ½ cup of wine and cook over high heat until the wine reduced. If the pasta appears to be to dry, add a few tablespoons of the pasta water at a time and mix.
- To serve, finish with a fresh grinding of pepper, a sprinkle of cheese, and fresh parsley on top.