Tagliatelle with chestnuts, pancetta and sage

4 servings

30 minutes

Tagliatelle with chestnuts, pancetta, and sage is a bright example of Italian mastery in creating refined yet cozy dishes. This combination of earthy, sweet chestnuts, crispy pancetta, and aromatic sage offers a deep flavor with autumn notes, highlighted by the tenderness of tagliatelle. The dish likely originated in the Emilia-Romagna region, known for its pastas and aged ingredients. It is perfect for warm family dinners or romantic evenings as its velvety texture and rich taste create a cozy atmosphere. Best served freshly made, garnished with parsley and grated Parmesan to enhance the harmony of flavors. Such a dish is a true culinary masterpiece whose simplicity masks its complex, delightful depth.

Energy value per serving

• Calories: 715.2
• Proteins: 30.1g
• Fats: 35.4g
• Carbohydrates: 69.8g

Ingredients

• Tagliatelle pasta: 225 g
• Pancetta: 85 g
• Olive oil: 1 tbsp
• Onion: 1 head
• Garlic: 4 clove
• Sage leaves: 2 tbsp
• Canned chestnuts: 225 g
• Butter: 2 tbsp
• Grated Parmesan cheese: 120 g
• Chopped parsley: 1 tbsp

Cooking steps

1. Fry the finely chopped pancetta in a heavy saucepan over medium heat until browned (3-4 minutes).

   Required ingredients:

   • Pancetta: 85 g

2. Add chopped onion to the saucepan and cook for 2-3 minutes, stirring.

   Required ingredients:

   • Onion: 1 head

3. Add crushed garlic and finely chopped sage (1 tablespoon). Continue stirring and sauté for 1 minute.

   Required ingredients:

   • Garlic: 4 cloves
   • Sage leaves: 2 tablespoons

4. Add roughly chopped chestnuts to the pan, stir, and remove from heat.

   Required ingredients:

   • Canned chestnuts: 225 g

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 the package instructions. Drain the cooked pasta in a colander. Reserve one and a half cups of the water used for cooking the pasta.

   Required ingredients:

   • Tagliatelle pasta: 225 g
   • Grated Parmesan cheese: 120 g
   • Butter: 2 tablespoons

6. Transfer the pasta to the saucepan with pancetta and chestnuts.

7. Mix the water left from the pasta with cheese and butter, and pour it over the pasta. Cook on high heat, tossing the pasta constantly for about 1 minute.

8. Once the pasta is fully mixed with the cheese sauce, add salt and pepper to taste, sprinkle with parsley and remaining sage, and serve immediately.

   Required ingredients:

   • Chopped parsley: 1 tablespoon
   • Sage leaves: 2 tablespoons