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.
1
Fry the finely chopped pancetta in a heavy saucepan over medium heat until browned (3-4 minutes).
- Pancetta: 85 g
2
Add chopped onion to the saucepan and cook for 2-3 minutes, stirring.
- Onion: 1 head
3
Add crushed garlic and finely chopped sage (1 tablespoon). Continue stirring and sauté for 1 minute.
- Garlic: 4 cloves
- Sage leaves: 2 tablespoons
4
Add roughly chopped chestnuts to the pan, stir, and remove from heat.
- 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.
- 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.
- Chopped parsley: 1 tablespoon
- Sage leaves: 2 tablespoons