Name: Spaghetti al Vino Rosso e Pancetta
Ingredients: 4 tablespoons Secolari Basil Olive Oil; 1 sweet onion (minced); 3 ounces pancetta; Secolari Merlot Sea Salt; freshly ground black pepper; 2 1/2 cups dry red wine (divided); 1 pound spaghetti; grated pecorino cheese

Back to Posts

12JanJanuary 12, 2016

Spaghetti al Vino Rosso e Pancetta

Print Recipe

Course Main Dish

Cuisine Italian

Servings 4 people

Ingredients

4 tablespoons Secolari Basil Olive Oil
1 sweet onion minced
3 ounces pancetta
Secolari Merlot Sea Salt
freshly ground black pepper
2 1/2 cups dry red wine divided
1 pound spaghetti
grated pecorino cheese

Instructions

In a large skillet, heat the olive oil. Add the onions and pancetta and cook until the onion starts to soften. Season with salt and pepper. Deglaze the pan with 1 cup of wine and cook until it reduces.
In a large 5 – 6 quart pan, cook the pasta in boiling water salted with 2 Tbsps. of salt. Add 1 cup of wine and cook until the pasta is al dente.
Drain and add the pasta to the skillet with the pancetta. Add ½ cup of wine and cook over high heat until the wine evaporates. To serve, finish with a grinding of pepper and grated cheese.