Spaghetti with Red Wine and Pecorino

This unusual spaghetti dish from Umbria is cooked more like a risotto than a typical pasta dish. As the spaghetti cooks, the red wine infuses it with flavor and the color deepens to a rich chestnut color.–Gianni Scappin and Vincenzo Lauria

Spaghetti with Red Wine and Pecorino Recipe

  • Quick Glance
  • 20 M
  • 20 M
  • Serves 4


  • 1 pound spaghetti
  • Salt, as needed
  • 1/4 cup extra-virgin olive oil, plus more for drizzling before serving
  • 3 cups good quality light, dry red wine
  • 3/4 cup aged D.O.P. Pecorino Toscano or Parmigiano-Reggiano


  • 1. Bring 5 quarts of water to a rapid boil. Stir in the spaghetti and a generous pinch of salt. Cook for 6 to 8 minutes, depending on the thickness of the spaghetti. Drain, reserving some of the cooking water.
  • 2. In the meantime, in an ample skillet, warm the oil over medium heat. Add the spaghetti and toss.
  • 3. Gradually add the red wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta.
  • 4. When the red wine is almost entirely absorbed, add the Pecorino cheese, and combine well. Serve very hot.
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