Chianti. Pappardelle. Parmesan. Pancetta. Onion. That’s pretty much it for this dish, but somehow heat and seasoning can just work their magic and turn the simplest of ingredients into something so incredibly delicious. This is why I am obsessed with Italian food, and especially PASTA. There are just endless amazing ways to elevate humble pasta, and most of them are fast.

This one is an adaptation of a dish at Ciccio in NYC, and it was perfect on a cold winter weeknight.

Strisce alla Chiantigiana (from Bon Appetit)
8 ounces pappardelle or 12 oz. spaghetti
Kosher salt
1 tablespoon olive oil plus more for serving
½ red onion, thinly sliced
4 ounces pancetta, cut into ¼” pieces
Freshly ground black pepper
1½ cups Chianti or other dry red wine
¼ cup low-sodium chicken broth
½ cup grated Parmesan (about 2 oz.) plus more, shaved, for serving
1 Tbsp chives **I threw those in myself, because chives, but also because the photo in BA had slivers of, I think, basil. I was basil free that day.

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