Spaghetti al Vino Bianco
We’d heard about pasta cooked in red wine, but its tannic flavor and gray color left us cold. Could white wine come to the rescue?
Gather Your Ingredients
Key Equipment
Before You Begin
For this dish, you should use a good-quality dry white wine but avoid a heavily oaked white such as Chardonnay. If the wine reduction is too sharp in step 2, season to taste with up to 1 tablespoon of sugar, adding it in 1-teaspoon increments.
Instructions
1.
Heat oil and pancetta in 12-inch skillet over medium-high heat; cook until pancetta is browned and crisp, 4 to 5 minutes. Using slotted spoon, transfer pancetta to paper towel–lined plate. Pour off and discard all but 2 tablespoons rendered fat from skillet.
2.
Return skillet to medium-low heat and add garlic and pepper flakes. Cook, stirring frequently, until garlic begins to turn golden, 1 to 2 minutes. Carefully add 1½ cups wine and increase heat to medium-high. Cook until wine is reduced to ½ cup, 8 to 10 minutes. Add ½ teaspoon salt. Taste and season with up to 1 tablespoon sugar if needed.
3.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is flexible but not fully cooked, about 4 minutes. Reserve 2 cups pasta water, then drain pasta.
4.
Transfer pasta to skillet with reduced white wine. Place skillet over medium heat; add ½ cup unreduced wine and cook, tossing constantly until wine is fully absorbed. Continue to add remaining wine, ½ cup at a time, tossing constantly, until pasta is al dente, about 8 minutes. (If wine is absorbed before spaghetti is fully cooked, add ½ cup reserved pasta water at a time to skillet and continue to cook.)
5.
Place arugula on top of spaghetti; pour ¼ cup reserved pasta water over arugula, cover, and let stand for 1 minute. Add cream and ¼ cup Pecorino Romano; toss until sauce lightly coats pasta and arugula is evenly distributed. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with pancetta, remaining ¼ cup Pecorino Romano, and pine nuts. Serve immediately, passing extra Pecorino Romano separately.
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