Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Tagliatelle with Chestnuts and Pancetta
Tagliatelle with Chestnuts and Pancetta
(Tagliatelle con Pancetta e Castagne)
 

Ingredients:


3 oz pancetta (Italian unsmoked cured bacon), chopped (scant 1 cup)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
8 oz peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
8 oz dried flat egg pasta such as tagliatelle or fettuccine
2 oz finely grated Parmigiano-Reggiano cheese (1 cup)
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley
 
Directions:
 
Cook pancetta in olive oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
 
Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes.
 
Add garlic and 1 tablespoon sage and cook, stirring, 1 minute.
 
Stir in chestnuts and remove from heat.
 
Cook pasta in a 6 to 8 quart pot of boiling salted water according to package directions.
 
Reserve 1 and 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet.
 
Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
 
Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage. Makes 6 to 8 side-dish or 4 main-course servings.
 
That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy