8 oz. tagliatelle or fettuccine
salt

  • Boil tagliatelle in water, with pinch of salt
  • Drain and reserve 1/2 cup pasta water

2 packages cubed pancetta
3 red chillies (fresnos or jalapeños), chopped
8 cloves garlic, minced
8 oz. prosecco or dry white wine
5 oz. parmesan cheese, grated
zest from one lemon
black pepper

  • Sauté pancetta on low heat until a good amount of fat has rendered out
  • Add chillies and garlic and sauté for 3 minutes
  • Add prosecco and simmer until reduced, about 15 minutes
  • Add cooked pasta to sauce and toss to coat
  • Add parmesan and lemon zest, toss until cheese is melted
  • Add reserved pasta water to help emulsify the sauce
  • Top with black pepper and serve

source: https://eatingwithmyfingers.com/2015/11/27/prosecco-pasta/ (now offline, but available in the wayback machine)


9/9/2025: made this last night, after this recipe languished in draft for almost a decade. it was great (as expected!) and i was happy to make it as one of the very last things before we start our kitchen renovation (next week).