Spaghetti al Vino Bianco

Heat oil and pancetta in 12″ skillet over med-hi; cook until pancetta is browned and crisp, 4-5 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 2 T fat. Return skillet to med-lo and add garlic and pepper flakes. Cook, stirring frequently, until garlic begins to turn golden, 1-2 min. Carefully add 1.5 c wine and increase heat to med-hi. Cook until wine is reduced to .5 c. Ad .5 tsp salt and season w up to 1T sugar if necessary. Boil pasta and 1 T salt until flexible, but not fully cooked, about 4 min. Reserve 2 c pasta water, then drain pasta. Transfer pasta to skillet over medium heat; add .5 c unreduced wine and cook, tossing constantly until wine is fully absorbed. Continue to add remaining wine, .5 c at a time, tossing constantly, until pasta is al dente, about 8 min (If wine is absorbed before spaghetti is fully cooked, add pasta water in .5 c intervals until done). Remove skillet from heat. Place arugula on top; pour .25 c pasta water over and cover. Let stand 1 min. Add cream or crème fraiche and .25 c cheese; toss until sauce lightly coats pasta and arugula is evenly distributed. Transfer to serving bowl and sprinkle w pancetta, remaining cheese and nuts. Pass extra cheese. (Also, try adding caramelized onions when adding pasta to garlic)

Olive Oil 1T
Pancetta 4 oz, diced
Garlic 2 cloves, minced
Pepper Flakes, Red pinch
Wine, White 1 bottle dry
Pasta, Spaghetti 1lb
Arugula 5 oz baby
Crème Fraiche 4oz, or use heavy cream
Cheese, Pecorino Romano 2 oz, grated (1 c)
Nuts, Pine 0.25c toasted and chopped