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 bottled 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 (1 cup; see Tips)
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh flat-leaf parsley
Description
Tagliatelle Is A Wide Pasta Known As The Perfect Accompaniment For Any Hearty Sauce. Here, It Absorbs The Flavors Of Pancetta And Sage.
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