Drunken Spaghetti

Bring a large pot of salted water to a boil, and cook the pasta for 2 or 3 minutes. While it is cooking, add the wine to a second large pot and bring it to a boil. Drain the pasta well and add it to the pot with red wine and continue to cook for an additional 6 to 7 minutes or just until the pasta is “al dente.”

While the pasta is cooking in the wine, in a frying pan, heat the oil and cook the pancetta until light brown and just beginning to crisp, Add the garlic, stir well and remove from the heat. Season with salt, pepper and red pepper flakes.

Drain the pasta once more of whatever wine is left (most will have been absorbed by the pasta) and add the drained pasta to the pancetta and oil mixture. Toss well and cook over the heat for a minute or so until it is well blended and piping hot. Add the parsley, toss and serve.

Note: if you are not able to get your hands on a new red, I would suggest using a Chianti wine which has a robust flavor to it and isn’t too expensive. You really do not want to be using your husband’s $100 special red to cook pasta in! We don’t top this pasta with cheese as we really like to enjoy the unique flavors of this dish, but if you really must add cheese to your pasta, I’d suggest an aged grated Pecorino.