Boil the chestnuts in plenty of cold salted water with the sage leaves (from the boil, cook for at least 40 minutes).
When they are well cooked, peel them and chop them coarsely.
Cut the pancetta into strips, brown it in a pan with a little oil, then add the chestnuts and mix everything well. Soak with white wine and evaporate, continuing to simmer for a few minutes.
Meanwhile, cook the pasta, drain it and season it with the chestnut and pancetta sauce. If necessary, stir in a little cooking water to create a creamy consistency. Sprinkle with parmesan and pepper before serving.
Chestnut tagliatelle and smoked pancetta
Ingredients
- 200 g Bomè smoked pancetta
- 350 g chestnuts
- 320 g tagliatelle
- A glass of white wine
- 2 sage leaves
- Parmesan cheese
- Pepper
- Olive oil to taste
preparation
