• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 4 ounces pancetta, cut into cubes or thin strips
  • 1 small onion, finely chopped
  • 1+ cup blueberries
  • 1 cup heavy cream
  • 1/2 dry white wine
  • 1 teaspoon of each salt
  • 1/2 cup Parmigiano Reggiano, grated

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  1. Place a large pot of salted water to boil for the pasta.
  2. Rinse the blueberries and cut into halves. Set aside.
  3. In a large skillet over medium heat, saute the onion in the olive oil. When translucent, add the pancetta. Cook for a couple minutes until the pancetta begins to get crisp. Add the wine and allow to evaporate. Add the blueberries and when they soften, add the cream and a pinch of salt. Cook for a couple more minutes until slightly reduced.
  4. Meanwhile, cook the pasta until al dente, drain it, retaining a bit of the cooking water. Add the pasta into the blueberry mix. Mix in the Parmigiano.
  5. Serve immediately with a garnish of blueberries and a sprinkle of Parmigiano.