Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.
- 8 ounces pappardelle or 12 oz. spaghetti
- 1 tablespoon olive oil plus more for serving
- ½ red onion, thinly sliced
- 4 ounces pancetta, cut into ¼” pieces
- Freshly ground black pepper
- 1½ cups Chianti or other dry red wine
- ¼ cup low-sodium chicken broth
- ½ cup grated Parmesan (about 2 oz.) plus more, shaved, for serving
Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente; drain, reserving ½ cup cooking liquid.
Meanwhile, heat 1 Tbsp. 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, ½ cup reserved cooking liquid, and ½ cup grated Parmesan. 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.