Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.
Ingredients
Makes 4 servings
Step 1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving 1/2 cup cooking liquid.
Step 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.
Step 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.
Step 4
Serve pasta drizzled with oil and topped with shaved Parmesan.
Leave a Review
Reviews (2)
Back to TopPrepared the dish exactly as written, just added more cheese. It was an excellent weekday dinner.
churchillj
Toronto,Canada
10/17/2013
Used proscuitto de parma instead of pancetta and came out good. Interesting textures. Surprising red sauce without tomatoes. A definite stand alone dish, no sides required.
si_chef
Oak Park, CA
9/22/2013
