Pappardelle with Pancetta and Chestnuts
Author: Liz the Chef
Prep time:
Cook time:
Total time:
Serves: 2
- 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
- Heat a large pot of water until it boils. Cook the pasta according to package instructions.
- Using a large skillet, cook the pancetta over medium heat, Drain cooked pancetta on paper towels, reserving the fat in the skillet.
- Add the chestnuts to the skillet and cook for 2 minutes. Add the cream and sage. Cook over low heat until sauces reduces slightly.
- Add the cooked pancetta, salt and pepper.
- Drain the cooked pappardelle and add to the sauce. Stir in the parmesan and serve.
Recipe by Liz The Chef at https://lizthechef.com/pappardelle-with-pancetta-and-chestnuts/
3.2.1215