Pappardelle with Pancetta and Chestnuts
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Cook time: 
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Serves: 2
A rich pasta dish inspired by "The Pat Conroy Cookbook", featuring pappardelle, pancetta and chestnuts.
  • 1 8.8 ounce package of dried pappardelle
  • ½ cup diced pancetta
  • ½ cup cooked chestnuts, roughly chopped
  • ⅔ cup cream
  • 2 fresh sage leaves, rolled and thinly sliced
  • 1 pinch kosher salt
  • ¼ teaspoon ground white or black pepper
  • 2 tablespoons freshly grated parmesan
  • fresh sage leaves and grated parmesan, optional garnishes
  1. Heat a large pot of water until it boils. Cook the pasta according to package instructions.
  2. Using a large skillet, cook the pancetta over medium heat, Drain cooked pancetta on paper towels, reserving the fat in the skillet.
  3. Add the chestnuts to the skillet and cook for 2 minutes. Add the cream and sage. Cook over low heat until sauces reduces slightly.
  4. Add the cooked pancetta, salt and pepper.
  5. Drain the cooked pappardelle and add to the sauce. Stir in the parmesan and serve.
Recipe by Liz The Chef at