Tagliatelli With Chestnuts, Pancetta, and Sage |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from epicurious. Easy to make but tastes like more effort went into it. This is a company is coming for dinner standby because it looks fancy and tastes fancy, but does not take fancy time to complete. I usually sub dried sage and parsley in mine, but I do not measure it. I just dump some in. This will come together fast. Cooking time includes boiling pasta, prep time does not. 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 |
Directions:
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.
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