Best 2 Tagliatelli With Chestnuts Pancetta And Sage Recipes

Indulge in the symphony of flavors found in tagliatelli with chestnuts, pancetta, and sage, a quintessential Italian dish that embodies the essence of rustic charm and culinary excellence. This timeless recipe is a testament to the harmonious marriage of simple ingredients, each contributing its unique character to create a dish that is both comforting and elegant. Discover the secrets behind this culinary masterpiece, as we guide you through the steps to recreate this symphony of tastes in your own kitchen.

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TAGLIATELLE WITH CHESTNUTS, PANCETTA, AND SAGE

Tagliatelle with Chestnuts, Pancetta, and Sage image

Categories Herb Nut Pasta Pork Sauté Quick & Easy Meat Bacon Fall Spring Winter Sage Chestnut Gourmet

Yield Makes 6 to 8 side-dish or 4 main-course servings

Number Of Ingredients 10

Ingredients

3 ounces 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 ounces bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
8 ounces dried flat egg pasta such as tagliatelle or fettuccine
2 ounces finely grated Parmigiano-Reggiano (1 cup)
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

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.
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.

TAGLIATELLI WITH CHESTNUTS, PANCETTA, AND SAGE

Tagliatelli With Chestnuts, Pancetta, and Sage image

This is from epicurious. Easy to make but tastes like more effort went into it. This is a "company is coming for dinner" standby because it looks fancy and tastes fancy, but does not take fancy time to complete. I usually sub dried sage and parsley in mine, but I do not measure it. I just dump some in. This will come together fast. Cooking time includes boiling pasta, prep time does not.

Provided by SarahBeth

Categories < 60 Mins

Time 40m

Yield 1 dish, 6 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 339.3, Fat 12, SaturatedFat 5.7, Cholesterol 51.7, Sodium 236.7, Carbohydrate 46.5, Fiber 1.8, Sugar 1.4, Protein 11.4

Tips:

Use high-quality ingredients: Fresh, seasonal ingredients will make all the difference in the flavor of your dish. Look for organic or locally sourced ingredients whenever possible.
Don't overcook the pasta: Tagliatelle should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and lose its flavor.
Render the pancetta properly: Pancetta should be cooked until it is golden brown and crispy. This will add a delicious smoky flavor to the dish.
Use fresh herbs: Fresh sage and parsley will brighten up the flavors of the dish. If you don't have fresh herbs on hand, you can use dried herbs, but they will not be as flavorful.
Serve immediately: Tagliatelle with chestnuts, pancetta, and sage is best served immediately after it is made. The pasta will start to absorb the sauce and lose its flavor if it sits for too long.

Conclusion:

Tagliatelle with chestnuts, pancetta, and sage is a delicious and comforting dish that is perfect for a fall or winter meal. The combination of sweet chestnuts, salty pancetta, and aromatic sage is simply irresistible. This dish is also relatively easy to make, making it a great option for a weeknight meal. So next time you're looking for a new pasta recipe to try, give tagliatelle with chestnuts, pancetta, and sage a try. You won't be disappointed.