This combination of flavors is familiar in stuffing, but takes on new life when tossed with pasta.

1 Tbsp olive oil
4 oz pancetta, chopped (about 1 cup)
1 medium onion, finely chopped
3 garlic cloves, finely minced
1 1/2 cups roasted whole chestnuts, crumbled*
1/4 cup parsley leaves, coarsely chopped
1/2 lb pappardelle or wide egg noodles
1 cup grated Parmigiano-Reggiano
2 Tbsp unsalted butter

1. Heat the olive oil in a heavy sauté pan over moderate heat and add the pancetta. Cook, stirring frequently, until it begins to brown, about 3 to 4 minutes. Add the onion and cook, stirring frequently, until it begins to caramelize, about 2 to 3 minutes. Add the garlic and cook 1 minute more. Stir in the chestnuts and half of the parsley and remove from heat.

2. Cook the pasta in boiling, salted water according to the directions on the package. Reserve about 1 cup of the cooking water before draining the pasta.

3. Add pasta, 1 cup of the pasta cooking water, cheese and butter to the pancetta mixture in the skillet and cook, tossing constantly, over high heat until the pasta is well coated, about 1 minute. Add salt and pepper to taste. Sprinkle with remaining parsley and serve.

*For instructions on how to roast chestnuts, see Ellen Jackson’s Chestnut Revival from the winter 2010 issue of Edible Portland.

Makes 4 servings

Recipe by Ellen Jackson

Photo by John Valls

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