creamy spaghetti dish cooked in white wine mixed with arugula, topped with pine nuts. Yummy
1. He will and pancetta in 12 inch skillet over medium-high heat. Cook until pancetta is browned and crisp, 4 to 5 min. using slotted spoon, transfer pancetta to paper towel. Pour off and discard all but 2 tablespoons rendered fat from skillet.
2. Return skillet to medium low heat and add garlic and pepper flakes. Cook, stirring frequently, until garlic begins to turn golden, 1 to 2 min. carefully at 1 1/2 cups wine and increase heat to medium-hi Cook until wine is reduced to 1/2 cup, 8 to 10 min. add 1/2 teaspoon salt. Taste and season with up to 1 tablespoon sugar needed.
3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is flexible but not fully cooked. About 4 min. Reserve 2 cups pasta water, then drain pasta.
4. Transfer pasta to skillet with reduced white wine. Place skillet over medium heat; add 1/2 cup unreduced wine and cook, tossing constantly until wine is fully absorbed. Continue to add remaining wine, 1/2 cup at a time tossing constantly, until pasta is al dente. About 8 min. (If one is absorbed before spaghetti is fully cooked, add 1/2 cup reserved pasta water at a time to skillet and continue to cook.)
5. Remove skillet from heat. Place arugula on top of spaghetti; pour 1/2 cup reserved pasta water over arugula, cover, and let stand for 1 min. Add cream and 1/4 cup pecorino Romano; toss until sauce lightly coats pasta and arugula is evenly distributed. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with pancetta, remaining 1/4 cup pecorino Romano, and pine nuts. Serve immediately, passing extra pecorino Romano separately.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 807 | ||
Calories from Fat: 355 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.4g | 53 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 15.5g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 40mg | 12 % | |
Sodium 338.8mg | 12 % | |
Potassium 509.9mg | 13 % | |
Total Carbohydrate 91g | 27 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 86.5g | ||
Protein 22.5g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 807
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