Tagliatelli With Chestnuts Pancetta And Sage Recipes

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TAGLIATELLE WITH CHESTNUTS, PANCETTA, AND SAGE



Tagliatelle with Chestnuts, Pancetta, and Sage image

Categories     Herb     Nut     Pasta     Pork     Sauté     Quick & Easy     Meat     Bacon     Fall     Spring     Winter     Sage     Chestnut     Gourmet

Yield Makes 6 to 8 side-dish or 4 main-course servings

Number Of Ingredients 10

3 ounces pancetta (Italian unsmoked cured bacon), chopped (scant 1 cup)
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
8 ounces dried flat egg pasta such as tagliatelle or fettuccine
2 ounces finely grated Parmigiano-Reggiano (1 cup)
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • 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.

TAGLIATELLI WITH CHESTNUTS, PANCETTA, AND SAGE



Tagliatelli With Chestnuts, Pancetta, and Sage image

This is from epicurious. Easy to make but tastes like more effort went into it. This is a "company is coming for dinner" standby because it looks fancy and tastes fancy, but does not take fancy time to complete. I usually sub dried sage and parsley in mine, but I do not measure it. I just dump some in. This will come together fast. Cooking time includes boiling pasta, prep time does not.

Provided by SarahBeth

Categories     < 60 Mins

Time 40m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 10

3 ounces pancetta, chopped (Italian unsmoked cured bacon)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled
8 ounces dried flat egg pasta such as tagliatelle pasta noodles or 8 ounces fettuccine
1 cup finely grated parmigiano-reggiano cheese
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • 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.

Nutrition Facts : Calories 339.3, Fat 12, SaturatedFat 5.7, Cholesterol 51.7, Sodium 236.7, Carbohydrate 46.5, Fiber 1.8, Sugar 1.4, Protein 11.4

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