Drunken Pasta with Pancetta
I know you’ve all heard of drunken pasta. Typically, it’s pasta that has been boiled in red wine. In theory it’s a good idea right, wine, pasta. Yes please. Well it’s yes until the plate arrives in front of you (at least for me). We eat with our eyes first, and red wine turns the pasta in this deathly looking greyish purple hue that’s completely unappetizing. Unless you use WHITE wine. Ding ding ding. Do you hear the bell going off in your head?
I wish I could tell you how much of a genius I am for coming up with this idea on my own. BUT I can’t. I actually saw this in an old issue of Cooks Illustrated and the minute I saw white wine the bell started ringing. I took their concept and tweaked it a tad (I can’t ever leave good enough alone). I used a lot less wine than their recipe called for (don’t worry the rest didn’t go to waste we enjoyed it with the pasta) so technically I should have called it tipsy pasta but that doesn’t have the same ring to it so pfft.
I could also tell you how slurp-worthy this pasta is, but then you would know I slurp my pasta and we can’t have that. Ha. So pop over to PARADE (where I moonlight) to get the recipe for DRUNKEN PASTA with PANCETTA.
Disclaimer: I am a contributor for Parade .