Tagliatelle with Chestnuts, Pancetta, and Sage
Pasta and Pizza • Italian
Description
Tagliatelle with Chestnuts, Pancetta, and Sage
Ingredients
- Green Tagliatelle Pasta 10 oz
- Pancetta 5 oz
- Olive Oil 1 tablespoon
- Onion 1 head
- Garlic 4 cloves
- Chopped Sage Leaves 2 tablespoons
- Canned water chestnuts 10 oz
- Butter 2 tablespoons
- Grated Pecorino Pepato Cheese 5 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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