Tagliatelle with Chestnuts & Pancetta

Submitted by *Vilification*
Serves 4

Ingredients

3 oz. pancetta (Italian unsmoked cured bacon), chopped 1 tbsp extra-virgin olive oil
1 small onion, fine chopped 4 garlic cloves, crushed
2 tbsp fine chopped fresh sage 8 oz. peeled roasted whole chestnuts, coarsely crumbled
8 oz. dried flat egg noodles such as tagliatelle or fettuccine 2 oz. finely grated Parmigiano-Reggiano
2 tbsp unsalted butter 1 tbsp fine chopped fresh flat-leaf parsley

Directions

  1. Pancetta by Patent and the Pantry on FlickrCook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
  2. Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
  3. Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
  4. Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
  5. Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.

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