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Drunken spaghetti with garlicky gremolata
This spaghetti is cooked in a combination of red wine and water, so it takes on the flavours and colour of the wine you use. From there it gets tossed in a pan with garlic, oil, Parmesan, and pancetta, and topped with a crunchy, garlicky gremolata.
SERVES
4
TO
6
Ingredients
Drunken Spaghetti
- 750 ml red wine (use up to 1L I recommend)
- 2 litres water (approx.)
- 4 tablespoons sea salt
- 375 g spaghetti
Garlicky Gremolata
- 1 tablespoon extra virgin olive oil
- 150 g pancetta, cubed
- 2 cloves garlic, finely chopped
- 1 1/2 cup parmesan cheese, finely grated
- 3 tablespoons oil (either the rendered oil from the pancetta or extra virgin olive oil)
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1/2 cup panko
- 1 handful flat-leaf parsley, fresh, finely chopped
Directions
- Add wine and water to a large pot and bring to a rolling boil.
Garlicky Gremolata
- Heat a large (12 to 14 inch) sauté pan over medium. Once heated add the oil and pancetta. Sauté five to seven minutes until tender-crisp. During the last minute of cooking the pancetta, add the garlic and sauté all together for a minute or less, just until the garlic is soft and fragrant.
- Remove pancetta and garlic to a small dish. Reserve three tablespoons of the rendered oil in a small bowl and leave any remaining oil behind in the pan.
Drunken Spaghetti
- Add the sea salt and spaghetti to the wine-water mixture once boiling and cook to two minutes shy of package directions for al dente. Before draining the spaghetti, remove about two cups of the cooking liquid and set it aside.
- Heat the sauté pan over medium once again. Once heated, add the pancetta-garlic mixture, drained spaghetti, and about one cup of the pasta cooking liquid. Increase heat so everything begins to simmer, adding another splash of liquid as needed.
- Simmer for about two minutes until the spaghetti is al dente and the sauce is velvety. Off heat, stir in the Parmesan cheese.
- Heat a small sauté pan over medium. Once heated add the remaining three tablespoons of pancetta oil or olive oil, red pepper flakes, garlic, panko, and parsley. Toast for two to three minutes while stirring until fragrant. Note: if possible, prepare the gremolata while the spaghetti cooks so the hot pasta doesn’t have to wait.
Serve
- Top each bowl of pasta with as much of the garlicky gremolata as you wish and enjoy!
