Tagliatelle with Chestnuts, Pancetta, and Sage
A luxurious Italian pasta dish combining the rich flavors of pancetta, roasted chestnuts, and fresh sage with egg tagliatelle, finished with Parmigiano-Reggiano and butter for a creamy, satisfying meal.
Ingredients
- •3 ounces pancetta (Italian unsmoked cured bacon), chopped (scant 1 cup)
- •1 tablespoon extra-virgin olive oil
- •1 small onion, finely chopped
- •4 cloves garlic cloves, minced
- •2 tablespoons finely chopped fresh sage
- •8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
- •8 ounces dried flat egg pasta such as tagliatelle or fettuccine
- •2 ounces finely grated Parmigiano-Reggiano (1 cup)
- •2 tablespoons unsalted butter
- •1 tablespoon finely chopped fresh flat-leaf parsley
Cooking Instructions
- 1.
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.
8 min
- 2.
Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet. 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. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.
12 min