Pappardelle in Chianti
Sauce
SERVES 4
2 tbsp. olive oil
5 oz. pancetta or guanciale,
chopped or sliced into
matchsticks
3 tbsp. fresh rosemary,
chopped
4 large cloves garlic,
chopped
2 tsp. coarsely ground
black pepper
2 cups Chianti
1∕2 cup chicken stock
1 lb. whole-wheat or
semolina pappardelle
1 cup grated Parmigiano-
Reggiano or G rana
Padano (4 oz.)
EVOO, for liberal
drizzling
Salt■Bring a large pot of water to a
boil for the pasta.
■In a large skillet, heat the
olive oil over medium-high.
Add the pancetta; cook, stirring
often, until the fat is rendered,
2 to 3 minutes. Add the
rosemary, garlic, and pepper;
stir 1 minute. Add the wine and
stock; bring to a boil. Cook,
stirring occasionally, until the
sauce is reduced by half, about
12 minutes.
■Salt the boiling water and add
the pasta. Cook until 1 minute
shy of the package directions.
Reserve about half of a mug of
the pasta cooking water; drain
the pasta. Add the pasta,
reserved cooking water, and
the cheese to the sauce; toss to
coat. Drizzle with EVOO; toss
to combine. Season with salt
and additional pepper.PAPPARDELLE is a long ribbonlike pasta that hails from
Tuscany and is typically made with an egg-base dough. Its name roughly
translates to “gobble up,” which is easy to do when it’s cooked to a
perfect al dente. It’s hearty enough to support heavy toppings.
CHIANTI
This wine from
central Tuscany
has great
acidity and a
moderate
flavor, so it
pairs well with
tons of dishes
When reduced,
it provides an
earthy base
for pasta.