Tagliatelli With Chestnuts, Pancetta, and Sage

Recipe by SarahBeth
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READY IN: 40mins
SERVES: 6
YIELD: 1 dish
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 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.
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