TAGLIATELLE w/CHESTNUTS & PANCETTA

By BobD

Ingredients

• 6 SERVINGS
• 3 oz pancetta, 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 bottled 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 (1 cup)
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh flat-leaf parsley

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 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.

Cook pasta in a 6- to 8-quart pot of boiling salted water. 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.