Drunken Fettucine (Pasta with Red Wine and Pancetta)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 2
Ingredients
  • 3-4 ounces fairly lean pancetta, cubed (or bacon lardons)
  • 2 cups red wine
  • 4 ounces fettuccine (or spaghetti)
  • ¼ cup sliced green onions, or thinly sliced red onion
  • 2 large garlic cloves, minced
  • Pinch red pepper flakes
  • 2 teaspoons tomato paste
  • 1 bay leaf
  • ¼ cup grated Parmigiano Reggiano
  • Basil, for garnish (optional)
Instructions
  1. Cook the pancetta over medium heat to render the fat, taking care not to burn, until lightly browned.
  2. As the pancetta cooks, bring a pot of water with 1 cup of the wine added to boil; when rapidly boiling, salt the water and cook the fettuccine to al dente.
  3. As the pasta cooks, remove the pancetta to a dish and discard all but 1 tablespoon of the rendered fat. Sauté the onions in the fat for about a minute, then add the garlic and pepper flakes and cook for 30 seconds. Add the tomato paste, bay leaf, and remaining cup of wine, stirring to pull up and bits from the bottom of the pan. Cook until reduced by half, about 5 minutes.
  4. Remove the bay leaf, drain the pasta, and add it to the pan with the sauce. Add half of the cheese and toss together before turning out onto a platter. Garnish with remaining cheese and thinly sliced basil if desired.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2019/05/drunken-fettucine-pasta-with-red-wine-and-pancetta/