Tagliatelli With Chestnuts, Pancetta, And Sage

• 3 ounces pancetta, chopped (Italian unsmoked cured bacon)
• 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
• 8 ounces dried flat egg pasta such as tagliatelle pasta noodles or 8 ounces fettuccine
• 1 cup finely grated parmigiano-reggiano cheese
• 2 tablespoons unsalted butter
• 1 tablespoon finely chopped fresh flat-leaf parsley

1. Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
2. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes.
3. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute.
4. Stir in chestnuts and remove from heat.
5. 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.
6. 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.
7. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.

pancetta, extra virgin olive oil, onion, garlic, fresh sage, chestnuts, egg pasta, cheese, unsalted butter, parsley

Taken from www.food.com/recipe/tagliatelli-with-chestnuts-pancetta-and-sage-393744 (may not work)