Strisce Alla Chiantigiana

1. 1

   Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving 1/2 cup cooking liquid.

2. 2

   Meanwhile, heat 1 tablespoon 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.

3. 3

   Add wine and broth, bring to a boil, and cook, stirring occasionally, until reduced by half, 8-10 minutes. Add pasta, 1/2 cup reserved cooking liquid, and 1/2 cup grated Parmesan cheese. Cook, tossing often, until sauce coats pasta, about 3 minutes; season with salt and pepper.

4. 4

   Serve pasta drizzled with oil and topped with shaved Parmesan.

No additional tips available.