Active Time

　　30 min

　　Total Time

　　30 min

　　This beautiful pasta dish features a classic trio of Italian ingredients. Bottled roasted chestnuts make preparation surprisingly quick.

　　

Ingredients

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

　　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

　　

Step 1

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.

　　

Step 2

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.