Chestnut and Pancetta Pappardelle

Yield: 4 servings
Soft and fragrant chestnuts dance with crisp pancetta, sweet onion, garlic, and fried sage before plunging into a melted butter and coating thick ribbons of pappardelle pasta. It’s so scrumptious and irresistible, we dare you to try it.
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.