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Spaghetti al Vino Bianco

Spaghetti al Vino Bianco

I haven't posted in almost a week, I hope you haven't missed me too much! I've been busy getting into some sort of schedule as I get situated with my new job, and we're moving into our new apartment on Tuesday! I'm excited to officially get settled in (and get my good knives back). 

I'll also let you know that this is my first official post of something I cooked in Seattle. You were expecting fish weren't you? We've been eating a lot of fish out and I have been keeping dinners fairly simple since the kitchen supplies are pretty minimal here in temporary housing.

So I went with pasta, we are from Jersey after all! This pasta was delicious, it's based on a recipe from Cooks Illustrated, which by the way is a fantastic cooking magazine. I really enjoy how it speaks about technique and the recipe testing they go through. Most of my cooking magazines I just bookmark a recipe and there's a small chance I go back to cook it. With Cooks Illustrated, regardless if I make the recipe I'm getting some great kitchen tips. 

Now onto the pasta, it was decadent! It involved pasta and an entire bottle of wine, so of course it was tasty. One tip I have is to use a wine that you would like to drink (I used Pinot Grigio) as you can definitely taste the flavors in the pasta.

1 tablespoon olive oil
4 ounces pancetta, cut into small pieces
3 leeks sliced thin
2 garlic cloves, minced
1 teaspoon red pepper flakes, plus more for garnish
1-1/2 cups baby portabello mushrooms, sliced
1 bottle dry white wine (750 ml)
1 pound spaghetti
5 cups baby spinach
1/3 cup half and half
1/2 cup grated pecorino romano cheese, plus more for garnish

Heat oil over medium high heat in large stove top pan. Add pancetta and cook until it starts to brown, about four minutes. Add leeks and cook about 8 more minutes. Reduce heat to medium low and add garlic, red pepper flakes and mushrooms. Continue cooking for a few minutes, stirring frequently, until garlic starts to turn golden.

Cook spaghetti for about 5 minutes, so it is flexible but not fully cooked. Reserving 2 cups of pasta water when draining.

Meanwhile, carefully add 1-1/2 cups wine to stove top pan and increase heat to medium high. Cook for about 8 to 10 minutes, until wine is reduced to about 1/2 cup. Add 1/2 teaspoon salt. 

Add partially cooked pasta to stove top pan with reduced wine. Increase heat to medium and add another 1/2 cup of wine. Cook, stirring frequently, until wine is absorbed. Continue to add wine, 1/2 cup at a time, until pasta is cooked, about 8 minutes (using reserved pasta water if wine runs out before pasta is cooked).

Remove pan from heat, stir in spinach, 1/4 cup reserved pasta water, half and half, cheese until pasta is evenly coated. Add salt and pepper to taste.

Serve immediately, topping with more cheese and crushed red pepper if desired.  


Reader Comments (1)

That looks really good to me, I love wine aromas in food. I use it all the time, and you're right about the wine, it matters a lot which wine to use for cooking :) Last time I made lasagna with a lot of white wine and it was fantastic.

March 15, 2012 | Unregistered CommenterAna_ILTdP

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