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White Wine Spaghetti
White wine spaghetti is a rich and savory pasta dish that builds deep flavor through a unique cooking method. Instead of boiling the noodles entirely in water, the spaghetti finishes cooking directly in a skillet of reduced dry white wine. Crispy pancetta, toasted pine nuts, and a hint of red pepper flakes add layers of texture and gentle heat. Fresh baby arugula wilts into the hot pasta at the very end, bringing a bright, peppery bite to balance the creamy Pecorino Romano finish. Serve this elegant meal for a weekend dinner party or a comforting night in.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 ounces pancetta, cut into ¼-inch pieces
- 2 garlic cloves, minced
- Pinch red pepper flakes
- 1 (750-ml) bottle dry white wine
- Salt and pepper
- 1 pound spaghetti
- 5 ounces (5 cups) baby arugula
- 1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving
- ⅓ cup heavy cream
- ¼ cup pine nuts, toasted and chopped coarse
Instructions
- 1Place a 12-inch skillet over medium-high heat and warm the extra-virgin olive oil with the chopped pancetta. Cook for 4 to 5 minutes until the meat becomes brown and crispy.
- 2Remove the crispy pancetta using a slotted spoon and set it aside on a plate lined with paper towels. Discard the excess fat from the skillet, leaving exactly 2 tablespoons behind.
- 3Lower the heat to medium-low, then stir the minced garlic and red pepper flakes into the skillet. Cook for 1 to 2 minutes, stirring often, until the garlic takes on a golden color.
- 4Pour 1 1/2 cups of the dry white wine into the skillet and raise the heat to medium-high. Let the liquid bubble for 8 to 10 minutes until it reduces to about 1/2 cup, then stir in 1/2 teaspoon of salt.
- 5Taste the reduced wine mixture and stir in up to 1 tablespoon of sugar if you need to balance the acidity.
- 6Fill a large pot with 4 quarts of water and bring it to a rolling boil. Stir in the spaghetti and 1 tablespoon of salt, cooking for about 4 minutes until the noodles are flexible but still undercooked. Scoop out 2 cups of the starchy cooking water and set it aside, then drain the pasta.
- 7Move the partially cooked spaghetti into the skillet with the reduced wine. Set the pan over medium heat, pour in 1/2 cup of the remaining unreduced wine, and toss the noodles continuously until the liquid disappears.
- 8Keep pouring in the rest of the wine in 1/2-cup increments, tossing the pasta constantly. Cook for about 8 minutes until the spaghetti reaches an al dente texture.
- 9Pour 1/2 cup of the reserved pasta water into the skillet if the wine evaporates before the noodles finish cooking, and continue tossing.
- 10Take the skillet off the heat and scatter the baby arugula over the hot pasta. Pour 1/4 cup of the reserved cooking water directly over the greens, cover the pan, and let it rest for 1 minute.
- 11Stir in 1/4 cup of the grated Pecorino Romano cheese and the heavy cream. Toss everything together until the arugula is mixed through and a light sauce coats the noodles, then season with salt and black pepper.
- 12Move the finished pasta to a serving platter and top it with the toasted pine nuts, crispy pancetta, and the last 1/4 cup of Pecorino Romano. Serve right away with extra cheese on the side.