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Drunken Spaghetti

Drunken spaghetti is a dish with a ton of flavour. The spaghetti gets such a beautiful colour from the wine and it imparts a lot of flavour into every bite. Pancetta and Burrata complete this dish and I add chopped up pistachios for extra flavour. This whole dish has a lot going on and that's not a bad thing.

DRUNKEN SPAGHETTI (red wine pasta with pancetta, burrata and pistachios)

Recipe by Mark Calaminici | Food Loves Company

Serves 4


Ingredients

1 lb spaghetti

4 tbsp butter

Extra virgin olive oil

2 cloves garlic, thinly sliced

Salt, to taste

Freshly cracked pepper, to taste

100g pancetta

C hili flakes, to taste

1 btl red wine, Sangiovese or Chianti

100g grana padano, grated

50g pistachios

15g fresh parsley

8 oz Burrata or Straciatella cheese


Method

1. In a large deep frying pan (or pot) over medium heat, add the butter and a big drizzle extra virgin olive oil. Add pancetta and chili flakes and brown until crisp. Once the pancetta is cooked to your desired crispness add garlic and lightly season with salt and freshly cracked pepper and sauté until tender. The pancetta is already salty and rolled in black pepper so be wary when seasoning with salt and freshly cracked pepper. Grab that bottle of wine and deglaze with three quarters of the red wine and start to reduce to form your sauce.


2. Cook the spaghetti in a large pot of boiling salted water and remove before it gets al dente. Reserve 1 cup of pasta water. You are taking the pasta out well before it hits the al dente stage.


3. Add the pasta to your pan and finish cooking the pasta in the pan. The pasta will start to release starch and absorb the wine, taking on a beautiful rich red colour. At this point you can add the rest of the wine or add some pasta water as the sauce starts to thicken up and the pasta absorbs more of the liquid. When you finish cooking the pasta you should be left with a rich and luxurious sauce. Add the cheese and mix to incorporate into the sauce. The cheese is going thicken the sauce so adding more pasta water will help loosen up the sauce, if need be. Add the pistachios and toss to incorporate, then add the parsley and toss to incorporate. Finish with burrata or straciatella cheese and garnish with more pistachios and parsley. You can cut the burrata in quarters if making for four people, or you can give everyone their own burrata, sure, why not? Enjoy!


Until next time, ciao!