Tagliatelli with Chestnuts Pancetta and Sage
Indulge in the rich, autumnal flavors of Tagliatelle with Chestnuts, Pancetta, and Sage—an elegant yet comforting pasta dish that's perfect for cozy dinners or special occasions. This recipe combines silky tagliatelle with the smoky crispness of pancetta, the earthy sweetness of tender chestnuts, and the aromatic touch of fresh sage. Tossed in a luscious browned butter and garlic sauce, this dish is elevated by a sprinkle of Parmesan and a hint of reserved pasta water for the perfect glossy finish. Quick to prepare in just 30 minutes, this gourmet-inspired meal is ideal for impressing guests or treating yourself to an elevated weeknight dinner. Keywords: tagliatelle with chestnuts, chestnut pasta recipe, pancetta and sage pasta, pasta with browned butter sauce, quick gourmet pasta.
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Ingredients
- 400 grams tagliatelle pasta
- 150 grams pancetta, diced
- 150 grams chestnuts, cooked and peeled
- 12 leaves fresh sage leaves
- 50 grams unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 50 grams grated Parmesan cheese
- 1 to taste salt
- 1 to taste black pepper
- 120 milliliters reserved pasta water
Directions
Step 1
Bring a large pot of salted water to a boil and cook the tagliatelle according to the package instructions until al dente. Reserve 120 milliliters of the pasta water and drain the rest. Set the pasta aside.
Step 2
In a large skillet over medium heat, add the olive oil and diced pancetta. Cook for 5-6 minutes, stirring occasionally, until the pancetta becomes crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
Step 3
In the same skillet, reduce the heat to medium-low and add the butter. Allow it to melt and start to brown slightly, about 2-3 minutes.
Step 4
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Step 5
Toss in the cooked chestnuts, breaking them up slightly with a wooden spoon. Cook for another 2-3 minutes to warm them through.
Step 6
Add the fresh sage leaves to the skillet and let them crisp up for about 1-2 minutes in the butter mixture.
Step 7
Return the crispy pancetta to the skillet and stir everything together.
Step 8
Add the cooked tagliatelle to the skillet, tossing to coat the pasta in the sauce. If the dish looks dry, gradually add the reserved pasta water a little at a time to create a silky sauce.
Step 9
Sprinkle the grated Parmesan cheese over the pasta and toss again until evenly combined.
Step 10
Season with salt and freshly cracked black pepper to taste. Serve immediately, garnished with a few extra sage leaves and more grated Parmesan if desired.
Nutrition Facts
| Serving size | (972.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2199.8 |
| Total Fat 140.4g | 0% |
| Saturated Fat 57.5g | 0% |
| Cholesterol 265.7mg | 0% |
| Sodium 5533.7mg | 0% |
| Total Carbohydrate 174.3g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 18.4g | |
| Protein 69.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 705.2mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 1660.4mg | 0% |
Source of Calories