Inviting first course
Spaghetti and wine are now a symbol of Italian culinary culture, they are products that everyone knows and associates with the Bel Paese.
In fact, when one thinks of Italian cuisine, the first things that come to everyone's mind are spaghetti, our long pasta produced with durum wheat semolina and water, and the wine. Speaking of the typical Italian Sunday lunches, the first images that come to mind are many people around a table, intent on eating spaghetti and drinking wine.
But have you ever thought of a different combination of these two elements? Thinking about spaghetti and wine, have you ever imagined a recipe where the two elements are found within the same dish? Have you ever imagined savoring the combination of spaghetti and wine with a forkful?
It's never too late to try something new, that's why we offer you the recipe for spaghettoni in red wine with bacon!
For this time, wine will not be your accompanying drink during the meal, but will be on your spaghetti plate. So two elements of the Italian culinary tradition come together to create something new and delicious, something that doesn't often happen to eat.
It's time to grab a bottle of wine and a pack of spaghetti and experience something new, for your family and friends to savor.
Ingredients for spaghetti with red wine and bacon:
Method
After getting all the ingredients to prepare this recipe, the first step is to brown the bacon in a non-stick pan, until it becomes golden and crunchy.
After cooking the pancetta, its fat must be filtered and placed in the fridge, so that it can then be used later to whisk the spaghetti.
Now you have to chop half an onion, then put it in a pan with the chilli and half a tablespoon of oil, then fry everything over low heat.
In the meantime, you need to fill a pot of water and put it to boil and salt it, and then cook the spaghetti.
After doing this, add the red wine and the cooking water of the pasta, then let the sauce reduce for at least ten minutes.
When the water is boiling, throw the spaghetti and let them cook.
When they are very al dente, drain the pasta.
After doing this, add the spaghetti to the sauce that is in the pan and mix with the bacon fat, which we had previously put in the fridge, and with pecorino.
The last step before being able to serve our dish of red wine spaghetti with bacon is to add the crispy bacon we had cooked earlier and a grated pecorino cheese to our spaghetti.
Now you can bring your own plate of spaghettoni in red wine with bacon on the table and let your guests taste it.
For an extra touch
We recommend adding a thread of new oil once served in order to give a light spicy note to the dish.