Do you ever buy something at the grocery store just because at one time you searched for it and couldn’t find it? This was the case for me, when I stumbled upon jars of chestnuts. I spent countless Thanksgivings searching in vain for them for a stuffing recipe that I wanted to try.
So, when I finally found them one day, I bought four jars. Several months had passed and the four jars were still sitting in my pantry. I had no clue what to do with them. Until I found Tagliatelle with chestnuts, pancetta, and sage in Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen
This was wonderful. Creamy and rich. The chestnuts added an interesting texture, the pancetta just the right about meatiness.
You can also find the recipe online: Tagliatelle with Chestnuts, Pancetta, and Sage and I’ve also included it below for you!
Tagliatelle with Chestnuts, Pancetta, and Sage
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.
This will be my entry for Foodie Friday at Designs by Gollum!