Delicious Pasta, Made Simply
The late entrepreneur and larger-than-life Gianni Brunelli and his wife, Laura Vacca, founded Le Logge in 1977, as well as his namesake winery. Laura continues the tradition of quality in both. Mirco Vigni is the manager of Le Logge, and for this book, he suggested the recipe below for a dish that epitomizes the restaurant’s philosophy of combining fresh ingredients in an appetizing yet simple fashion. As eloquently stated by Vigni, “the ingredients are the actors.” I think you will agree.
This dish pairs well with the Gianni Brunelli Rosso di Montalicino. The acidity of the Sangiovese is a perfect balance with the Pecorino, and savory flavor of the Guanciale.
Spaghetti Con Rigatino Di Cinta Senese, Cipolla Di Cannara e Pecorino
Spaghetti with Pancetta, Onion & Pecorino
1 pound spaghetti ‘Setaro’ (artisanal pasta from Naples)
3/4 cup finely chopped Rigatino Di Cinta (not available in U.S. alternatively use organic Pancetta or Guanciale)
1/2 cup finely chopped Vidalia onion
2/3 cup freshly grated aged pecorino
¾ cup vegetable broth
1 tablespoon olive oil
Diced chives to taste
Salt to taste
Boil a pot of water. Add salt at the boiling point. Using a paper towel, spread the olive oil over the surface of a large skillet. Sauté the pancetta and onions for 8–10 minutes on low-medium heat or until the onions are translucent.
Add the pasta to the boiling water when you begin to cook the pancetta. It will take approximately 8 minutes until the spaghetti is almost al dente.
Remove and drain the pasta in a colander and add directly to the skillet while it is still on a low flame. Add the grated pecorino and vegetable broth, and continuously stir until the broth has been absorbed and the pasta is coated in pecorino (no longer than a minute or two).
Toss the pasta with the chives, leaving some to sprinkle on individual plates. Enjoy!
Author’s Note: If you like spicy, add a pinch of black pepper when you add the vegetable broth. The spice combined with the nuttiness of the cheese and freshness of the chives is delicious.