- 2 tablespoons olive oil
- 1/3 pound pancetta or guanciale, chopped or sliced into matchsticks
- 3 tablespoons rosemary, chopped
- 4 large cloves garlic, chopped
- Coarse black pepper
- 2 cups Chianti (dry Tuscan red wine)
- 1/2 cup chicken stock
- 1 pound whole-wheat or semolina pappardelle
- 1 cup (4 oz.) grated Parmigiano-Reggiano or Grana Padano
- EVOO, for liberal drizzling
Bring a large pot of water to a boil for the pasta.
In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the pancetta and cook, stirring often, until the fat is rendered, 2 to 3 minutes. Add the rosemary, garlic and 2 tsp. pepper; stir a 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, add the pasta and cook to al dente. Reserve half a mug of the cooking water, then drain the pasta and toss with the sauce. Remove from heat and toss with the cooking water, grated cheese and EVOO. Season with salt and pepper.