Tagliatelle with Chestnuts, Pancetta, and Sage

Ingredients for Tagliatelle with Chestnuts, Pancetta, and Sage

• 90g pancetta (Italian unsmoked cured bacon), chopped (scant 240ml )

• 1 tablespoon extra-virgin olive oil

• 1 small onion, finely chopped

• 4 garlic cloves, minced

• 2 tablespoons finely chopped fresh sage

• 230g bottled peeled roasted whole chestnuts, coarsely crumbled (350ml )

• 230g dried flat egg pasta such as tagliatelle or fettuccine

• 60g finely grated Parmigiano-Reggiano (230g )

• 2 tablespoons unsalted butter

• 1 tablespoon finely chopped fresh flat-leaf parsley

How to make Tagliatelle with Chestnuts, Pancetta, and Sage

Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.

Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 350ml cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. Add 240ml reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.