Tagliatelli With Chestnuts, Pancetta, And Sage

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 3 ounces pancetta, chopped (italian unsmoked cured bacon)
• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 2 tablespoons finely chopped fresh sage
• 8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled
• 8 ounces dried flat egg pasta such as tagliatelle pasta noodles or 8 ounces fettuccine
• 1 cup finely grated parmigiano-reggiano cheese
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh flat-leaf parsley

Recipe

• 1 cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
• 2 add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes.
• 3 add garlic and 1 tablespoon sage and cook, stirring, 1 minute.
• 4 stir in chestnuts and remove from heat.
• 5 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.
• 6 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.
• 7 add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.