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Strisce alla Chiantigiana Recipe

   
 

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     Strisce alla Chiantigiana

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
8 ounces pappardelle or 12 oz. spaghetti
Kosher salt
1 tablespoon olive oil plus more for serving
½ red onion, thinly sliced
4 ounces pancetta, cut into 1/4 inch pieces
Freshly ground black pepper
1½ cups Chianti or other dry red wine
¼ cup low-sodium chicken broth
½ cup grated Parmesan (about 2 oz.) plus more, shaved, for serving
 

Instructions
Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving ½ cup cooking liquid. Meanwhile, heat 1 Tbsp. oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until pancetta is brown and crisp, about 5 minutes; season with salt and pepper. Add wine and broth, bring to a boil, and cook, stirring occasionally, until reduced by half, 8–10 minutes. Add pasta, ½ cup reserved cooking liquid, and ½ cup grated Parmesan. Cook, tossing often, until sauce coats pasta, about 3 minutes; season with salt and pepper. Serve pasta drizzled with oil and topped with shaved Parmesan.
Nutritional Information Calories (kcal) 630 Fat (g) 22 Saturated Fat (g) 8 Cholesterol (mg) 35 Carbohydrates (g) 85 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 20 Sodium (mg) 630


Originally Submitted
11/28/2013





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