While Nick and I are spending time with our Peanut, I would like to introduce you to a few of my lovely blog friends.
Maggie from Freckled Citizen is just as sweet and witty in person as she is on her blog. I know this because Nick and I got to spend a morning with her and her husband in DC a few weeks ago. She owns a drool-worthy collection of Le Creuset and has a knack for finding easy gourmet recipes (like this one).
While Emily and Nick are enjoying the arrival of Peanut, I thought it’d be fun to share a pasta dish special enough for a celebration. Chestnuts are all about fall to me, and since Baby Wiley will come into the world right along with autumn, this should be especially fitting. Chestnuts’ combination here with pancetta and sage is absolutely decadent. Even better: this dish begs for a glass of red wine or a pumpkin ale – two things I think we can agree that Emily absolutely deserves!
Egg Pasta with Chestnuts, Pancetta, and Sage
Adapted from Gourmet Today
Ingredients
- 3 ounces pancetta (Italian unsmoked bacon), chopped (about 1 cup)
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons finely chopped fresh sage
- 1/2 lb bottled peeled cooked whole chestnuts, coarsely crumbled (about 1.5 cups)
- 1/2 lb dried egg tagliatelle or egg fettucine
- Salt
- 1 cup finely grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh flat-leaf parsely
Directions
Cook pancetta in 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, for 1 minute. Stir in chestnuts and remove from heat.
Cook pasta in an 8-quart pot of boiling salted water (3 tablespoons salt) until al dente. Reserve 1.5 cups cooking water and drain pasta.
Add pasta to pancetta mixture in a skillet, then add 1 cup reserved cooking water, cheese, and butter and cook, tossing constantly, over high heat until pasta is well-coated (add more reserved water if necessary), about 1 minute. Season with salt and pepper to taste and sprinkle with parsley and remaining tablespoon sage. Serve immediately.
Love that plate!! (and it’s contents look pretty great too!)
Foodie confession, I’ve never (that I can remember) had a chestnut! I certainly havent roasted any over an open fire like the Nat King Cole tune. This sounds yummy and looks yummy, but I’m totally making up in my mind what I think it would taste like because I have no frame of reference for chestnuts.