Al dente spaghetti with pancetta in a garlic and white wine sauce
Author:TJ
Prep Time:20
Cook Time:30
Total Time:50 minutes
Yield:2-4 1x
Ingredients
Scale
8 oz spaghetti
4–5 oz pancetta (may substitute ham)
Olive oil
1 cup chicken stock
1/2 cup dry white wine
2 garlic cloves – chopped
1 TBL butter
1/2 cup pecorino romano cheese – grated
Pinch of saffron
1/4 cup parsley and/or basil – chopped for garnish
Finely grated pecorino-romano cheese – garnish
Instructions
Bring a well salted pot of water to a rolling boil
While waiting for the pasta water to boil, begin frying the pancetta over medium low heat with a few drops of olive oil. Stir to cook evenly and fry for about 4-5 minutes
Add the garlic and reduce the heat to low. Continue to cook until the garlic is golden, another 3-4 minutes, then remove from heat and set aside
Cook the pasta for only half the time listed on the package, about 5-6 minutes and bring the chicken stock and saffron to a boil in a separate pan while the pasta is cooking
When the pasta is ready, quickly drain in a collander and add to the cooked pancetta and garlic
Return to heat over medium, add the chicken stock and wine
Stir together and continue to cook until the spaghetti absorbs the remaining liquids, about another 5-6 minutes
Remove from heat and stir in the butter. When fully melted add the pecorino cheese and stir until incorporated
Garnish with the parsley and additional grated pecorino-romano and serve immediately