From “A Tavola,” by Gianni Scappin and Vincenzo Lauria (The Culinary Institute of America). Serves 4.
Ingredients
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 pecorino or parmesan cheese
Directions
Bring 5 quarts of water to a rapid boil. Stir in the pasta 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.
In the meantime, in a large skillet, warm the oil over medium heat. Add the pasta and toss. Gradually add the wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta. When the wine is almost entirely absorbed, add the cheese and combine well. Serve very hot.
