8 oz. tagliatelle or fettuccine
salt, olive oil

  • Boil tagliatelle in water, with pinch of salt and dash of olive oil

2 packages cubed pancetta
4 red chillies, minced
8 cloves garlic, minced
8 oz. prosecco or dry white wine
5 oz. parmesan cheese, grated
lemon zest
black pepper

  • In a frying pan, heat pancetta on low heat until translucent
  • Add chillies and garlic and sauté in pancetta fat for 3 minutes
  • Add prosecco and simmer until reduced, about 15 minutes
  • Add pasta to sauce and toss to coat
  • Add parmesan and lemon zest, toss until cheese is melted
  • Top with black pepper and serve

Summarized from https://eatingwithmyfingers.com/2015/11/27/prosecco-pasta/