Whole-Wheat Spaghetti with Pancetta, Chestnuts and Vin Santo

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   In a large, deep skillet, melt 1 tablespoon of the butter.

3. 3

   Add the pancetta and cook over moderately low heat until most of the fat has been rendered, about 12 minutes.

4. 4

   Increase the heat to moderate and cook, stirring occasionally, until the pancetta is golden brown, about 8 minutes.

5. 5

   Add the shallots and sage and cook over low heat, stirring occasionally, until softened, about 8 minutes.

6. 6

   Add the vin santo and simmer over moderate heat for 4 minutes, then stir in the chopped chestnuts and the remaining 1 tablespoon of butter.

7. 7

   Meanwhile, cook the spaghetti until al dente.

8. 8

   Drain the pasta, reserving 1 cup of the cooking water.

9. 9

   Add the spaghetti and the reserved cooking water to the skillet, season with salt and pepper and toss over low heat.

10. 10

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.