Drunken Spaghetti

2 qts. water
1 bottle red wine (older)
1 lb. dry spaghetti
1/2 lb. pancetta-diced
2 tablespoons butter
1/2 cup ricotta cheese
1/2 cup walnuts-chopped
shaved pecorino cheese – top

Bring water and wine to boil in large pot. Cook pasta until al dente. Drain. Reserving a few tablespoons of cooking liquid.

In saute pan large enough to hold pasta, cook pancetta until fat has been rendered. Add spaghetti and about 1 tablespoon of reserved water to saute pan. Once liquid has reduced, remove pasta from heat. Add ricotta and walnuts and mixture with tongs. Top with pecorino.

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