Spaghetti alla Caciara (Pancetta)

30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti
  • 4 tablespoons extra virgin olive oil
  • 1/4 cup dry white wine
  • 8 ounces pancetta, cubed
  • 1/4 cup grated Parmigiano cheese
  • 2 tablespoons white truffle butter (or oil)
  • 1/4 cup chicken broth
  • 1 tablespoon freshly ground black pepper

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  1. Heat oil in a large heavy skillet over medium heat. Add the pancetta and saute’ until crisp and golden, about four minutes.
  2. Add the white wine while scraping the bottom of the skillet. When the wine has reduced (about 1 minute) add the chicken broth.
  3. Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook, stirring occasionally, until 2 minutes before al dente.
  4. Drain, reserving 1 cup of pasta cooking water.
  5. Add drained pasta to sauce in the skillet and toss vigorously. Add the retained cooking water and cook until pasta is al dente.
  6. Add the fresh black pepper, cheese and truffle butter.
  7. Stir and serve immediately.

Ed's Review

Hats off to Guida Garrubbo's person of the year. None other than the seemingly infallible Pope Francis. Why him? First off, even though he was born in Argentina, his last name is Bergoglio (he's Italian), so he must like pasta.  Second, he walks the walk and talks the talk: Washing women prisoners' feet, living in spartan quarters,  calling the parents of sick children.  He spreads the love.

Plus, if you haven't noticed, he's taken off his own big hat (the pointy white mitre) and replaced it with a little zucchetto (or skull cap).

Today's Sunday Pasta comes from Chef/Owner Matteo Niccoli of Giano in the East Village. Yes, there are plenty of  hats around there too (though mostly fedoras). Hats off to Matteo too, for his most delicious recipe for Spaghetti alla Caciara. It's fit for any Pope. It's so good that you'll want to say Grace before, during, and after you eat it.

Buon Appetito!

Ed Garrubbo

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