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How To Make Spaghetti Cooked In Red Wine With Pancetta, Shallots, Feta And Walnuts

When a recipe calls for ¼ bottle of wine, it is absolutely your duty to drink the rest. Check out more easy spaghetti dinners here.

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Spaghetti Cooked in Red Wine with Pancetta, Shallots, Feta, and Walnuts

Serves 4

Recipe by Rebekah Peppler


For walnuts:

1 cup raw, shelled walnuts, coarsely chopped

1 tablespoon olive oil

1/4 teaspoon salt

For pasta:

1 lb spaghetti

1 tablespoon olive oil

1 lb diced pancetta

3 medium shallots, thinly sliced (about 1/2 cup)

3/4 cup dry red wine

1 cup feta, crumbled


For walnuts:

Preheat oven to 375°F. In a small mixing bowl, toss together walnuts, olive oil, and salt. Spread the walnuts on a rimmed baking sheet and bake in a 375°F oven until lightly browned and toasted, 5-7 minutes. Let cool on the baking sheet. Note: walnuts can be made in advance and stored in an airtight container, at room temperature, for up to a month.

For pasta:

Instead of cooking the spaghetti completely in the salted water, cook it for 2 minutes less than the package directions, then drain.

Heat 1 tablespoon olive oil in a large skillet, then add diced pancetta and fry over medium heat until crisp (about 3 minutes). Add sliced shallots, and cook until soft, about 2 more minutes. Pour in 3/4 cup dry red wine and add the partially cooked pasta. Cook, tossing the pasta occasionally, until the wine is almost absorbed and the pasta is cooked through. Stir in 1 cup crumbled feta, and season with salt and pepper. Immediately before serving, add 3/4 cup of the toasted walnuts, toss together.

Tansfer to a serving bowl, and sprinkle with the remaining 1/4 cup toasted walnuts.

For this recipe, you'll need a 12-inch skillet and a large pot to cook the pasta.

You can get a great skillet here (pictured left, worth the price, will last forever) or a more affordable decent one here. Any stock pot that's at least 8 quarts will work, but a 12-quart pot (pictured right) is your best bet. Get a simple one here.

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