Tagliatelle with Chestnuts, Pancetta, & Sage

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See original recipe at: gourmet.com

kept byAngela_Greco
recipe bygourmet.com

Categories:
- Bacon
- Chestnut
- Pancetta
- Pasta
- Sage

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Ingredients:

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