1 pound spaghetti
4 tablespoons extra virgin olive oil
1/4 cup dry white wine
8 ounces pancetta, cubed
1/4 cup grated Parmigiano cheese
2 tablespoons white truffle butter (or oil)
1/4 cup chicken broth
1 tablespoon freshly ground black pepper
Heat oil in a large heavy skillet over medium heat. Add the pancetta and saute' until crisp and golden, about four minutes.
Add the white wine while scraping the bottom of the skillet. When the wine has reduced (about 1 minute) add the chicken broth.
Meanwhile, bring a large pot of salted water to boil. Add the pasta and cook, stirring occasionally, until 2 minutes before al dente.
Drain, reserving 1 cup of pasta cooking water.
Add drained pasta to sauce in the skillet and toss vigorously. Add the retained cooking water and cook until pasta is al dente.
Add the fresh black pepper, cheese and truffle butter.
Stir and serve immediately.