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| Spaghetti al Vino Bianco e Arugula |
1 pound dried spaghetti
3 ounces minced pancetta
2 cloves garlic, thinly sliced
2-3 tablespoons extra virgin olive oil
2 cups dry white wine, divided
Salt
Black pepper
Red pepper flakes
1/3 cup heavy cream
1/2 cup freshly grated Pecorino cheese, more for topping
5 ounces baby arugula, roughly chopped
1/4 cup toasted pine nuts, roughly chopped
15-20 pitted black olives
Add 5 quarts water to large pot, add 2 tablespoons of kosher salt; cook over high heat. When water comes to a full boil, add the spaghetti and until al dente. Note:set aside 1 cup of pasta water before straining.
In a large skillet, add the pancetta; cook over medium heat until crispy, 4 to 5 minutes. Remove from pan using a slotted spoon and set aside. Add the garlic and the oil to skillet; sauté on medium-low heat until barely golden. Add 1 to 1 1/2 cups of wine to skillet with garlic. Raise heat to medium-high for 6 to 8 minutes or until wine has reduced by half. Season with salt, pepper and red pepper flakes.
When the pasta is ready, strain and transfer to the skillet with the garlic. Add another ½ cup of white wine to skillet; cook until the wine has been fully absorbed, tossing the spaghetti constantly. Add the cream, the grated cheese; toss to combine. Taste for seasoning and adjust as needed. Use pasta water if too thick: add a little at a time. Finish by adding the crispy pancetta, arugula, and pine nuts and fold to combine. Top with the black olives.
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| Country Side of Orvieto where the grapes grow |
