Au Coppola Bon, Climat California Recipe

Boil pasta

Bring 4 liters (about 1 gallon) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried pappardelle or fettuccine and cook until just shy of al dente per package directions (usually 8–10 minutes). Reserve 1.5 cups of starchy pasta cooking water, then drain the pasta and set aside, keeping it warm.

Render pancetta and soften aromatics

In a large sauté pan or wide skillet over medium heat, add 2 tablespoons olive oil. Add 4 oz diced pancetta and cook, stirring occasionally, until the fat renders and the pieces are golden and slightly crisp, about 5–6 minutes. Add 1 cup finely diced yellow onion and cook until translucent and softened, 5–7 minutes. Add 3 minced garlic cloves and 1/4 teaspoon crushed red pepper flakes; cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze and build sauce

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Simmer until wine is reduced by about half, 2–3 minutes. Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor. Add 14 oz crushed San Marzano tomatoes and 1/2 cup chopped sun-dried tomatoes. Bring to a gentle simmer.

Finish with cream and herbs

Stir in 1/2 cup heavy cream, 1/2 cup chiffonaded fresh basil, 2 tablespoons chopped parsley, 1 teaspoon fresh thyme leaves, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon salt. If sauce tastes too bright or acidic, add 1/2 teaspoon granulated sugar. Simmer gently for 6–8 minutes so flavors meld and sauce thickens slightly. Taste and adjust seasoning.

Adjust consistency

If the sauce is too thick, stir in reserved pasta cooking water, 2–3 tablespoons at a time, until you reach a silky, clingy sauce that will coat the pasta (reserve additional water if needed).

Add the drained pasta directly to the skillet with the sauce over low–medium heat. Toss with tongs or gently fold so each strand is coated. If needed, add more reserved pasta water 1–2 tablespoons at a time to loosen. Stir in 3/4 cup finely grated Parmesan cheese until melted into the sauce and coats the pasta, about 1–2 minutes. Add 1 teaspoon lemon zest and 1 teaspoon olive oil; toss to combine. Check seasoning and add additional salt and pepper to taste.

Divide pasta among 4 warmed plates. Sprinkle with remaining Parmesan if desired, scatter toasted pine nuts or walnuts (2 tablespoons) over each serving, garnish with extra basil leaves and a final drizzle of olive oil. Serve immediately.