For the wine is the sauce, I would recommend something not too acidic. A cheap $7 BC chardonnay would do just fine. I would not use cooking white wine for this sauce, because we want to control the salt ourselves.
The recipe below is pretty calorie intensive. When I make it at home, I use grapeseed oil instead of pancetta and home made cashew cream instead of heavy cream.
- 120g Pancetta (1/4 inch dice)
- 8 springs of Italian Parsley (chopped)
- 2 Shallots (finely diced)
- ½ Bulb of Garlic (minced)
- 6 Cherry Tomatoes (cut in half)
- 125 ml White Wine
- 125 ml Heavy Cream (whip cream)
- ½ cup Arugula
- ¼ cup Kalamata Olives (pitted)
- 10g Parmesan Cheese (grated)
- Salt & Pepper
- Vegetable Oil
- Olive Oil
1 Over high heat, coat sauce pot with vegetable oil, cook the pancetta until browned and fat has been rendered (released). With a slotted spoon, removed the pancetta to a plate lined with pepper towel.
2. In the same pot, at medium heat, sauté the shallot and garlic for about a minute.
3. Add white wine and reduce the liquid to about half of its original volume.
4. At low heat, add the cream and parmesan then cook until slightly thickened.
Season with salt and pepper.
When pasta is cooked, drain and add it into the cream sauce along with arugula, parsley, cherry tomatoes, olives, and the crispy pancetta.
For pairing, you will need a medium bodied, lower acid white wine. French Sauvignon blanc, Chenin Blanc, French Riesling would be good matches.