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- Tagliatelle with
Chestnuts and Pancetta
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Ingredients:
3 oz pancetta (Italian unsmoked cured bacon),
chopped (scant 1 cup)
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
8 oz peeled roasted whole chestnuts, coarsely crumbled (1
1/2 cups)
8 oz dried flat egg pasta such as tagliatelle or fettuccine
2 oz finely grated Parmigiano-Reggiano cheese (1 cup)
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley-
- Directions:
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- Cook pancetta in olive oil in a 12-inch heavy
skillet over moderate heat, stirring frequently, until
beginning to brown, 3 to 4 minutes.
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- Add onion and cook, stirring frequently,
until beginning to brown, 2 to 3 minutes.
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- Add garlic and 1
tablespoon sage and cook, stirring, 1 minute. Stir in
chestnuts and remove from heat.
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- Cook pasta in a 6 to 8 quart pot of boiling
salted water according to package directions.
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- Reserve 1 & 1/2 cups cooking water, then drain pasta in a colander and add to
pancetta mixture in skillet.
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- Add 1 cup 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.
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- Add salt and pepper to taste and serve
sprinkled with parsley and remaining tablespoon sage. Makes 6
to 8 side-dish or 4 main-course servings.
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- That's it!
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