Gusto TV Chestnut and Pancetta Pappardelle Recipe - A Rich, Earthy Pasta with Sage and Parmesan

Chestnut and Pancetta Pappardelle Recipe

This Chestnut and Pancetta Pappardelle recipe brings together smoky pancetta, buttery chestnuts, and aromatic sage tossed with silky fresh pasta for a rich and comforting dish perfect for cozy evenings or seasonal entertaining. Featured on A Is For Apple, this recipe blends tender pasta, chestnuts, and parmesan to create a hearty yet elegant meal that’s quick to prepare and packed with flavor.

The Inspiration

Inspired by the earthy, warming flavors of Northern Italian cuisine, this dish celebrates the subtle sweetness of chestnuts and the deep savoriness of pancetta. Host Leah Wildman uses fresh sage, aromatic garlic, and pasta water emulsification to create a beautifully glossy sauce that clings to every ribbon of pappardelle. In A Is For Apple, ingredients like chestnuts and cheddar take center stage, and this pasta embodies that spirit—simple, seasonal, and elevated through technique. Viewers love how this recipe transforms familiar ingredients into a luxurious bowl of comfort that feels both rustic and refined.

Ingredients

85 grams (3oz) pancetta about ¾ cup (187ml)
1 tablespoon (15ml) olive oil
1 small onion
1 tablespoon (15ml) minced garlic
1 tablespoon (15ml) minced fresh sage
¾ cup (187ml) bottled peeled chestnuts crumbled
1 pound (454g) fresh pasta pappardelle or fettuccine
55 grams (2oz) grated parmesan cheese about 1 cup (250ml)
2 tablespoons (30ml) butter
2 tablespoons (30ml) minced fresh parsley
Salt and pepper to taste
Garnish with sage leaves and shaved parmesan if desired

Method

Place a large pot of water over high heat and bring to a boil.
Roughly chop the pancetta and add to a skillet set over medium heat. Cook the bacon until golden brown.
Fine dice the onion and add to the pan of bacon cook until lightly caramelized. Add the garlic and cook for one minute or until fragrant. Crumble in the chestnuts and half of the fresh sage and sauté 1 minute. Remove from heat.
Place the fresh pasta in the boiling water and add 2 teaspoons (10ml) salt. Cook the pasta to al dente. About 3 minutes. Strain the pasta and reserve 1 cup (250ml) of the pasta water.
Immediately add the cooked pasta to pan along with the butter. Return to medium heat and sauté the pasta 30 seconds.
Add ½ cup (125ml) of the pasta water and toss well to coat. Add the parmesan cheese and fresh sage. Season with pepper. If necessary add more of the pasta water.
Remove from the heat.
Place into four serving bowls top with parsley and parmesan shavings.

Serving Suggestions

Chestnut and Pancetta Pappardelle shines as a comforting main course for autumn and winter dinners, holiday menus, or intimate gatherings. Serve it with a fresh arugula salad dressed with lemon vinaigrette, roasted carrots, or garlicky broccolini for a vibrant counterbalance to the pasta’s richness. A warm loaf of crusty bread or focaccia makes an excellent companion for soaking up the sauce. For drinks, pair the dish with a crisp Pinot Grigio, Chardonnay, or a light‑bodied red like Chianti or Barbera. Present the pasta in wide bowls and finish with curls of shaved parmesan for an elegant, restaurant‑worthy touch.

Final Thoughts

This Chestnut and Pancetta Pappardelle recipe celebrates comforting, rustic flavors while highlighting the warmth and richness of seasonal ingredients. With pancetta’s savory depth, chestnuts’ sweetness, sage’s aromatics, and parmesan’s creamy finish, each bite delivers balance and satisfaction. Host Leah Wildman showcases how simple techniques—like caramelizing onions, emulsifying sauce with pasta water, and layering herbs—can transform fresh pasta into an unforgettable dish. Whether serving this to guests or enjoying a cozy night in, this recipe delivers heartwarming elegance in under 30 minutes.

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