Ingredients
Scale
- 1 bottle red wine, reserve 1/4 cup. (I used 2 buck chuck from Trader Joe’s)
- 4 cups water
- 1 tablespoon salt
- 16 oz pkg spaghetti
- 4 ounces diced pancetta
- 4 shallots, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 cup shredded parmesan cheese
Instructions
- Pour wine into a large pot, reserving 1/4 cup for later. Add water and salt and bring to a boil.
- Add pasta to boiling wine/water, and cook according to package directions.
- While pasta is cooking, sauté pancetta in large skillet until crispy, about 5-8 minutes.
- Add shallots, stir and sauté until soft, about 2 minutes.
- Stir in garlic, thyme, rosemary, and pepper until fragrant, about 1 minute.
- Add reserved 1/4 cup wine and bring to a simmer, scraping the bottom of the skillet to loosen any stuck pieces.
- Drain pasta and add directly into skillet. Toss with the pancetta and shallots, then sprinkle with parmesan cheese.
- Prep Time: 5 mins
- Cook Time: 15 mins