Chianti-Infused Spaghetti with Crispy Speck and Leeks
Spaghetti al Chianti: A Flavorful Pasta Dish with a Touch of Wine
Category: Pasta
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 400g |
| Butter | 45g |
| Nutmeg | 1 pinch |
| Black Pepper | to taste |
| Salt | to taste |
| Speck (smoked ham) | 200g |
| Leeks | 180g |
| Red Wine (Chianti) | 250ml |
| Parmigiano Reggiano DOP (Grated) | 20g |
Instructions
-
Prepare the Leeks:
Begin by cleaning and washing the leeks. Slice them thinly, removing the outermost, tougher leaves. Set aside a few rings of leeks to garnish the dish later. -
Cook the Leeks:
In a non-stick pan, melt 30g of butter over low heat. Add the majority of the sliced leeks and let them gently soften, stirring occasionally. This should take about 5-7 minutes. Once the leeks are tender, pour in the Chianti red wine and add a pinch of nutmeg. Stir and let the mixture simmer for a couple of minutes to allow the flavors to blend. -
Crisp the Speck:
Slice the speck into thin strips and add them to the pan with the leeks. Let the speck cook until it becomes crisp and golden, infusing the dish with a smoky, savory flavor. -
Prepare the Pasta:
Bring a large pot of salted water to a boil. While waiting for it to reach a rolling boil, blanch the reserved leeks for the garnish in the boiling water for about 30 seconds. Remove them carefully and set them aside. -
Cook the Spaghetti:
Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Once ready, drain the pasta, reserving a bit of the cooking water. -
Combine the Pasta with the Sauce:
Add the cooked spaghetti to the pan with the wine-leek sauce. Toss everything together, ensuring the pasta is well-coated with the sauce. If needed, add a bit of reserved pasta water to help the sauce adhere to the noodles. -
Finish the Dish:
Turn off the heat and sprinkle the grated Parmigiano Reggiano over the pasta. Stir everything together, allowing the cheese to melt and enrich the sauce. -
Serve and Garnish:
Plate the pasta, garnishing with the blanched leek rings you set aside earlier. Serve immediately and enjoy this indulgent, wine-infused pasta dish!
Tips:
- For an extra depth of flavor, you can use a richer or more robust red wine.
- If you prefer a creamier version, a splash of heavy cream can be added when mixing the pasta and sauce.
- This dish pairs beautifully with a fresh green salad or roasted vegetables on the side.
Indulge in the rich and aromatic flavors of Spaghetti al Chianti for a delicious and unique pasta experience!
