Tagliatelle in Chestnut and Pancetta Sauce

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The operation of Italian pasta and chestnuts adds a quintessential vacation interaction to your Christmastime dining. Although roasting the chestnuts yourself adds extent to the dish, for ease, it’s good to substitute bottled chestnuts.

If you bash roast the chestnuts, it whitethorn assistance to person rootlike handbasket oregon chestnut roaster. For alternate roasting methods, spot VARIATIONS, below.

The chestnuts tin beryllium roasted a time oregon 2 successful advance.

Adapted by Smoke Signals columnist Jim Shahin from a look successful the February 2005 contented of Gourmet magazine.

Ingredients

measuring cup

Servings: 4-6 main-course

25 caller chestnuts (may substitute 8 ounces store-bought, peeled and roasted full chestnuts, coarsely chopped; 1 1/2 cups)
1 tablespoonful extra-virgin olive oil
3 ounces pancetta, chopped (scant 1 cup)
1 tiny onion, finely chopped
4 mean cloves garlic, minced
2 tablespoons finely chopped sage
Salt, for the cooking water
8 ounces dried tagliatelle (may substitute 12 ounces caller tagliatelle; set the cooking clip accordingly)
1 cupful finely grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter
1 tablespoonful finely chopped flat-leaf parsley leaves

Nutritional Facts

Per serving (based connected 6 main-course servings)

Calories
310
Fat
12 g
Saturated Fat
6 g
Carbohydrates
40 g
Sodium
400 mg
Cholesterol
55 mg
Protein
16 g
Fiber
3 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted by Smoke Signals columnist Jim Shahin from a look successful the February 2005 contented of Gourmet magazine.

Tested by Jeff Donald.

Published December 20, 2011

Updated March 14, 2026