Tagliatelle with Chestnuts, Pancetta, and Sage

Tagliatelle with Chestnuts, Pancetta, and Sage
Photo by Romulo Yanes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 garlic cloves
  • 2 tablespoons unsalted butter
  • 8 ounces bottled roasted whole chestnuts
  • 3 ounces pancetta (Italian unsmoked cured bacon)
  • 8 ounces dried flat egg pasta such as tagliatelle or fettuccine
  • 2 tablespoons fresh sage
  • + 3 more ingredients
    • 1 small onion
    • 1 tablespoon flat-leaf parsley
    • 2 ounces finely grated Parmigiano-Reggiano

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 an...

View full recipe at Epicurious

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