Tagliatelli with Chestnuts, Pancetta, and Sage

Ingredients

1. 3 ounces pancetta (Italian unsmoked cured bacon), chopped
2. 1 tablespoon extra-virgin olive oil
3. 1 small onion, finely chopped
4. 4 cloves garlic, minced
5. 2 tablespoons finely chopped fresh sage
6. 8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled
7. 8 ounces dried flat egg pasta such as tagliatelle or fettuccine
8. 1 cup finely grated Parmigiano-Reggiano
9. 2 tablespoons unsalted butter
10. 1 tablespoon finely chopped fresh flat-leaf parsley

Cooking Directions

1. 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, 1 minute. Stir in chestnuts and remove from heat.
2. Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 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.

Yield: 6 servings