Drunken Spaghetti

Fabio's mother helps him set the mood and the menu for a romantic dinner starring her stunning drunken red spaghetti.


  • To make a special meal, a bottle of opened red wine is worth splurging on to use as the liquid to boil pasta. Reserve some of the starchy liquid from the boiling process to use in your final sauce.

  • To measure portions for pasta, you can use coins (clean them first!) A child's serving is roughly the size of a dime. A hungry adult is usually about two nickels or a quarter's worth.

  • Ricotta, pancetta and fresh walnuts make this an Italian masterpiece dish, that's super easy to make!


Recipe by Fabio Viviani

Yields: 2 large servings


1 box dry spaghetti pasta

1 gallon 50% water 50% red wine

8 oz. diced pancetta

2 Tbsp. butter

4 oz. ricotta cheese

½ cup walnuts, chopped

shaved pecorino cheese to top


Cook pasta until al dente in mixture of boiling water and wine.

In a separate sauté pan, sauté pancetta in butter to render.

Add al dente spaghetti with some of the reserved cooking liquid (about a tablespoon) to the sauté pan with the Pancetta.

Once the liquid has reduced, remove pasta from the heat.

Add ricotta and walnuts and mix with tongs.

Top with pecorino and serve.