Pappardelle With Pancetta, Chestnuts And Sage

This is by far the best pasta I have had in a long, long time.  Perhaps it is the combination of the sweetness of the chestnuts with the pancetta and sage.  I really don't know, but it works.  It is an easy and elegant main course for a weeknight dinner or a beautiful lunch.   All it needs to go with it is a leafy salad.  Have extra Parmesan cheese to pass around after you serve.

You can substitute the pancetta, if you must, with bacon;  but make sure you cut it first in 1/2 inch pieces and boil it in about 2 inches of water for about 5 minutes to get rid of the fat.  Then proceed with the recipe.

Bottled chestnuts might now be on sale at your local Williams Sonoma.  I am lucky enough to live about 10 minutes from their outlet and got them this weekend half price.  I have been hoarding bottles for 2 weeks, saving three for my chestnut soup on Christmas Eve.  You will also find them at specialty stores but try to get this brand, they are superb, although a bit pricey.  If you go the long route, try to steam instead of  boiling or roasting.

Serves 4 as a main course or 6 for a first course

Ingredients

3 ounces Pancetta chopped
1 TB Olive Oil
1 small Onion, finely chopped
4 garlic cloves
2 TB finely chopped sage
1/2 lbs ( 1 1/2 cups) bottled, peeled and cooked chestnuts, coarsely chopped
1/2 lbs Pappardelle, tagliatelle or fettuccine
1 cup finely grated Parmigiano Reggiano
2 TB butter
3 TB Heavy cream (optional)*
Salt & Pepper
1 Tb finely chopped parsley

Directions

Cook pancetta in oil in a 12 inch skillet until it begins to brown, about 3 to 4 minutes.  Add onions and cook another 3 to 4 minutes.  Add garlic and 1 Tb sage.  Cook for another minute.  Add chestnuts and remove from heat.

Cook pasta until al dente and drain, reserving 1 cup of pasta water.

Add pasta to the pancetta mixture, plus 1 cup of reserved water, the cheese and butter and stir constantly over high heat until thoroughly coated, about 1 minute.  Season with salt and pepper, add the remaining sage and sprinkle with parsley.  Serve immediately and pass some extra cheese.

* I added the heavy cream after adding about 1/2 cup of the water.  Reduced water by 1/4 cup.  This is optional but yummy.  You can skip and just add the water.