Chestnut Pasta with Pancetta and Roasted Cherry Tomatoes

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2
chestnut pasta with cheese and tomatoes

Ingredients

  • 200g whole cooked chestnuts (I use vacuum packed ones, but feel free to roast and peel from scratch.)
  • 300g cherry tomatoes
  • 130g pancetta cubes
  • 250ml dry cider
  • Enough tagliatelle for 2 people
  • Olive oil
  • Seasoning
  • Parmesan (to serve)
  1. Pre-heat your oven to 200°F/gas 7. In a roasting tin, tip your cherry toms and drizzle liberally with olive oil. Season well. Put in the oven.
  2. Heat a small amount of olive oil in a pan. When hot, fry the pancetta till it's just starting to crisp; keep the heat high
  3. Turn the heat down and add the chestnuts. Stir well, so they're well-mixed with the bacon and oil.
  4. Pour in the cider and simmer until it has reduced and you have quite a thick sauce. The chestnuts should still be whole(ish) but soft.
  5. Meanwhile, cook your tagliatelle in a large pan of salted boiling water, as per packet instructions. When cooked, drain and set to one side.
  6. The tomatoes should be roasted by now. In the sauce pan, add the pasta and the tomatoes to the chestnut bacon mix. Stir well.
  7. Serve with grated Parmesan and crusty Italian bread.