Strisce Alla Chiantigiana

• 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

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving 1/2 cup cooking liquid.
2. 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.
3. 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.
4. Serve pasta drizzled with oil and topped with shaved Parmesan.

spaghetti, kosher salt, olive oil, red onion, pancetta, freshly ground black pepper, chianti, chicken broth, parmesan

Taken from www.epicurious.com/recipes/food/views/strisce-alla-chiantigiana-51193410 (may not work)