Chestnut Tagliatelle

Chestnut Tagliatelle


Searching for a quick, comforting pasta recipe to cheer up these gloomy nights, my mind cast back to a recipe published in Gourmet Magazine a few years ago. Despite having since lost the recipe, I have racked my brains and identified the constituent ingredients.

This pasta dish is beautifully rich yet not heavy. Chestnuts are in abundance at this time of the year and pair perfectly with the crispy pancetta and sage. I guarantee everyone will love this quick dish.

Using a little of the pasta water in the sauce ensures it does not dry out – but be liberal as most will be absorbed by the pasta by the time it reaches the table!

Chestnut Tagliatelle
Serves 2

300g Fresh Tagliatelle
75g Cooked, Peeled and Crumbled Chestnuts
75g Diced Pancetta
Small Handful Chopped Sage
1 Small Onion Diced
Small Handful Chopped Parsley
1 tbsp Unsalted Butter
Small Handful Grated Parmesan
Juice 1/2 Lemon
Freshly Ground Black Pepper
1/2 – 1 Cup Reserved Pasta Cooking Water

1) Sauté the pancetta and onion in a large pan over a medium heat.
2) Meanwhile cook the pasta.
3) Whilst the pasta is cooking, finish the sauce. Combine the pancetta and onions with the sage, chestnuts, butter and lemon juice. Add the reserved pasta water. Keep warm over a low heat.
4) Once the pasta has cooked, drain and add to the pancetta mixture. Toss through with the parsley, parmesan and lots of freshly ground black pepper. Add a little extra pasta water if required.