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Italian Drunken Spaghetti (Red Wine Pasta all’Ubriaco) Recipe

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3.9 from 7 reviews

A deliciously rich and silky Italian Drunken Spaghetti combines the bold flavors of red wine, creamy carbonara-style sauce, and savory pancetta. This quick 20-minute recipe uses red wine both in the pasta cooking water and the sauce base to infuse the pasta with deep, vibrant flavor, resulting in a unique and indulgent twist on classic carbonara.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Pasta and Cooking Liquid

  • 16 ounces spaghetti or bucatini
  • 2 1/2 cups red wine (such as Chianti or Montepulciano, not cooking wine; you can serve the rest)

Carbonara Sauce

  • 2 tablespoons olive oil
  • 1 medium yellow onion, small diced
  • 4 ounces (1/2 cup) diced pancetta (bacon works as a substitute)
  • 1/2 cup aged, grated Parmigiano-Reggiano, plus more for serving
  • 1/2 cup grated pecorino-Romano
  • 3 egg yolks
  • 1 whole egg
  • Salt and fresh-cracked black pepper, to taste

Instructions

  1. Boil the pasta. In a large pot, bring a mixture of salted water and 2 1/2 cups red wine to a boil. Add the spaghetti and cook until just under al dente—about two minutes shy—so the pasta finishes cooking in the sauce later.
  2. Prepare the carbonara base. While the pasta cooks, heat olive oil in a large wide-bottom skillet over medium-low heat. Add the diced onion and pancetta. Cook gently, stirring frequently, for 5 to 6 minutes until the pancetta fat renders out and the onions become translucent without browning.
  3. Mix the egg and cheese. In a large mixing bowl, whisk together the 3 egg yolks, 1 whole egg, Parmigiano-Reggiano, and pecorino-Romano. Season with a few twists of fresh black pepper. Set aside.
  4. Combine pasta with pancetta. Using tongs, transfer the slightly undercooked spaghetti from the pot into the skillet with pancetta and onions along with a bit of the pasta cooking water. Toss to coat and allow the pasta to finish cooking in the flavorful fat and wine mixture, adding more pasta water as needed to loosen it.
  5. Toss with egg mixture. Transfer the pasta and pancetta mixture into the bowl with the egg and cheese. Toss rapidly to coat the spaghetti in the sauce; the residual heat will gently cook the eggs creating a silky, creamy texture. If the sauce looks dry or tight, add reserved pasta water a tablespoon at a time to loosen.
  6. Serve. Divide the spaghetti into bowls, garnish with extra grated Parmigiano-Reggiano, and enjoy with the remaining glass of red wine.

Notes

  • Be sure to use drinking-quality red wine, not cooking wine, for the best flavor.
  • Use a wide-bottom skillet to evenly cook the pancetta and onions without browning.
  • Keep the pasta slightly undercooked when boiling as it will finish cooking in the sauce.
  • Quickly toss the pasta with the egg and cheese mixture off the heat to avoid scrambling the eggs.
  • Reserve pasta water carefully; it helps create the perfect sauce consistency.
  • Author: Monica
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://monicarecipes.com/italian-drunken-spaghetti-red-wine-pasta-allubriaco-recipe/