Description
Creamy Delicious Spaghetti, cooked in rosé, and topped with a delightfully chewy and flavorful pancetta-shallot-sage topping.
Ingredients
Scale
- 1 pound of spaghetti
- 1 750ml bottle of rosé wine
- 4 oz diced pancetta
- 2 shallots, sliced
- 1/2 cup mascarpone
- .75 oz of sage, stems removed (approximately 1 grocery store container)
- 2 tablespoon olive oil
- 1 tablespoon butter
- 1.5 teaspoons of kosher salt
Instructions
- Heat a large sauté pan over medium heat. Add pancetta to the dry pan and saute for about 5minutes until most of its fat has rendered. Use a slotted spoon to remove the pancetta from the pan onto a paper towel lined plate.
- Add 1 tablespoon of butter and 2 tablespoons of olive oil to the hot pan, then add the shallots. Fry the shallots until browned around the edges and starting to caramelize. Then add the sage and fry for another 2 minutes. Remove shallot/sage mixture and place on the paper towel lined plate with the pancetta.
- Add the entire bottle of rosé to the pan, plus 1 cup of water. Then add the pasta. Cook the pasta, stirring occasionally so it doesn't stick. If the liquid thickens too much before the pasta is fully cooked, add another 1/2 cup of water at a time until the pasta is cooked and sauce is thickened.
- Add 1/2 cup of mascarpone. (or more, if you want it ultra creamy)
- Serve in bowls and top with the reserved pancetta-shallot-sage mixture.