Fettuccine with bacon and chestnuts recipe | Angela Hartnett

We're just at the end of the UK chestnut season, but why wait another year when you can get them vacuum-packed or canned? Combine with bacon for a delicious smoky, sweet flavour in this winter pasta dish.

(Serves 4)
375g dried fettuccine
50ml olive oil
1 clove garlic, crushed
6 rashers of back bacon, roughly chopped
1 small leek, washed and finely sliced
100g ricotta
1 tbsp flat-leaf parsley, chopped
6 cooked chestnuts, sliced

Season a pan of water and bring it to the boil. Add the pasta and cook as instructed on the packet – usually for about seven minutes – until it is al dente.

Add the oil, garlic and bacon to another large pan and saute for a couple of minutes. Add the sliced leek and cook for about five minutes, until soft.

When the pasta is ready, drain well and toss it in with the leek and bacon. Add the ricotta and flat-leaf parsley and mix through. Check the seasoning to taste and finish with the sliced chestnuts.

Serve immediately.

Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett

Thanks to guardian.co.uk who have provided this article. View the original here.