Ingredients
- 280 gr. dried pasta
- 115 gr. diced pancetta
- 1 tablespoon chopped fresh sage, plus several large leaves
- 115 gr. roasted chestnuts, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 1 cup heavy cream
- Salt and pepper to taste
- Parmesan cheese
Method
- Cook the pasta in a large pot of salted boiling water, according to package instructions.
- Drain the pasta in a colander.
- While the pasta is cooking, sauté the pancetta in a sauté pan, large enough to hold the pasta, over medium heat until it is cooked through and crispy.
- Use a slotted spoon to remove the pancetta to a plate lined with paper towels to drain.
- Drop a few sage leaves into the hot drippings and fry until deep green then remove to the paper towels.
- Drop the chopped chestnuts into the drippings and sauté until they are a deep tan color, smell nice and nutty and start to crisp up, about 5′.
- Remove with the slotted spoon to the paper towels.
- Turn the heat off under the pan and let the drippings cool for a minute.
- Drop the garlic in the pan for just a minute (don’t let it burn or turn dark), then pour in the wine.
- Turn the heat on high and bring the wine to a boil.
- Sprinkle in about 3/4 of the tablespoon of the chopped sage.
- Cook until the wine is reduced by half and is thickened and syrupy, about 5′.
- Add the cream, lower the heat to medium and simmer until heated through and slightly thickened.
- Add the drained pasta to the sauce in the pan and toss to coat, stir in the pancetta, chestnuts and remaining chopped fresh sage.
- Season to taste with salt and pepper.
- Serve immediately, with parmesan cheese grated over the top.