Il Conte Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt. Add spaghetti and cook until just shy of al dente (about 1–2 minutes less than package instructions). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

In a large wide skillet or sauté pan set over medium heat, add 3 tablespoons olive oil and 2 tablespoons butter. When the butter has melted and begins to foam, add the diced pancetta/guanciale. Cook, stirring occasionally, until the fat renders and the meat is crisp at the edges, about 5–7 minutes.

Add the minced shallot and cook 2–3 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Increase heat to medium-high and reduce the wine until it is nearly evaporated and the pan is almost dry, about 3–4 minutes.

Stir in the 14 oz crushed tomatoes and 1 tablespoon tomato paste. Mix until incorporated. Add 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, torn basil leaves, chopped parsley, and 1 teaspoon sugar if using. Lower heat to medium-low and simmer gently for 8–10 minutes to meld flavors, stirring occasionally.

Stir in 1 cup heavy cream and bring the sauce to a gentle simmer. Cook 2–3 minutes until the sauce slightly thickens. Taste and season with fine sea salt and 1 teaspoon freshly ground black pepper. If sauce is too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Add the drained pasta directly into the skillet with the sauce. Toss vigorously with tongs or two forks to coat the pasta, adding reserved pasta water a few tablespoons at a time to help emulsify and bring the sauce to cling to the pasta. Cook together 1–2 minutes so the pasta finishes cooking and absorbs the sauce.

Remove from heat and stir in 3 tablespoons grated Parmigiano-Reggiano and 2 tablespoons Pecorino Romano (if using). Add 1 teaspoon lemon zest for brightness and 1 teaspoon extra-virgin olive oil. Taste and adjust salt and pepper as needed.

Serve immediately on warmed plates. Top each portion with additional grated Parmigiano, a few torn basil leaves, and a drizzle of extra-virgin olive oil. Grind more black pepper over the top to taste.