A pasta dish for winter from ” Nigellissima” by Nigella Lawson.
Ingredients
- 500 g egg pappardelle
- salt for pasta water
- 2 tsps garlic oil
- 400 g slab pancetta, cut into 1 cm dice or buy ready cubed
- 50 g butter plus more to serve
- 200 g vacuum packed cooked chestnuts
- 100 ml Marsala
- 2 tbsps finely chopped chives
- 2 tbsps finely chopped fresh parsley
Servings:
Instructions
- Put a large pan of salted water on to boil for the pasta. Meanwhile heat the garlic oil in a wok or large flameproof casserole and fry the pancetta cubes over a high heat until bronzed and crisp.
- When the water boils and the timing is right add the pasta and cook according to packet instructions until al dente.
- Add the butter to the pancetta and when it has melted tip in the chestnuts. Squish them down with a wooden spoon, so that each chestnut crumbles into four pieces, then stir to mix.
- Add the marsala and bubble up. Just before you drain the pasta remove about a cup of the cooking liquid and tip about half of it into the pancetta pan. Stir well, bubble and reduce a little.
- Drain the pasta well and add it to the sauce, then add almost half the herbs and mix all gently together. Add more pasta cooking water and a little extra butter if you like.
- Sprinkle with the remaining herbs and serve.
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