Tagliatelle with Chestnuts, Pancetta, and Sage
Pasta and Pizza | Italian cuisine
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Tagliatelle with Chestnuts, Pancetta, and Sage
Ingredients
- Green Tagliatelle Pasta - 7.9 oz
- Pancetta - 3 oz
- Olive Oil - 1 tablespoon
- Onion - 1 head
- Garlic - 4 cloves
- Chopped Sage Leaves - 2 tablespoons
- Canned water chestnuts - 7.9 oz
- Butter - 2 tablespoons
- Grated Pecorino Pepato Cheese - 4.2 oz
- Chopped Sage Leaves - 1 tablespoon
Step by Step guide
Step 1
Finely chop the pancetta and sauté it in a heavy saucepan over medium heat until browned (3-4 minutes).
Step 2
Add the chopped onion to the saucepan and cook, stirring, for 2-3 minutes.
Step 3
Add the crushed garlic and finely chopped sage (1 tablespoon). Continue to stir and sauté for 1 minute.
Step 4
Add the roughly chopped chestnuts to the pan, mix, and remove from heat.
Step 5
In a large pot, bring water to a boil, add salt (2 teaspoons of salt per 6 liters of water), and add the pasta. Cook for 1 minute less than indicated on the package. Drain the cooked pasta in a colander. Reserve 1.5 cups of the water used for cooking the pasta.
Step 6
Transfer the pasta to the saucepan with the pancetta and chestnuts.
Step 7
Mix the reserved pasta water with the cheese and butter, and pour it over the pasta. Cook over high heat, tossing the pasta constantly, for about 1 minute.
Step 8
When the pasta is fully combined with the cheese sauce, add salt and pepper to taste, sprinkle with parsley and remaining sage, and serve immediately.
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