- 8 ounces pappardelle or 12 ounces spaghetti
- Kosher salt
- 1 tablespoon olive oil plus more for serving
- 1/2 red onion, thinly sliced
- 4 ounces pancetta, cut into 1/4″ pieces
- Freshly ground black pepper
- 1 1/2 cups Chianti or other dry red wine
- 1/4 cup low-sodium chicken broth
- 1/2 cup grated Parmesan (about 2 ounces) plus more, shaved, for serving
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and pancetta and cook, stirring occasionally, until pancetta is brown and crisp, about 5 minutes; season with salt and pepper.
- Add wine and broth, bring to a boil, and cook, stirring occasionally, until reduced by half, 8–10 minutes. Add pasta, 1/2 cup reserved cooking liquid, and 1/2 cup grated Parmesan cheese. Cook, tossing often, until sauce coats pasta, about 3 minutes; season with salt and pepper.
- Serve pasta drizzled with oil and topped with shaved Parmesan.