Chestnut Pasta with Pancetta and Roasted Cherry Tomatoes
5 MINS
30 MINS
EASY
2
Recipe by
Jarek Butryn
Introduction
Method
- 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.
- 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
- Turn the heat down and add the chestnuts. Stir well, so they're well-mixed with the bacon and oil.
- 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.
- Meanwhile, cook your tagliatelle in a large pan of salted boiling water, as per packet instructions. When cooked, drain and set to one side.
- The tomatoes should be roasted by now. In the sauce pan, add the pasta and the tomatoes to the chestnut bacon mix. Stir well.
- Serve with grated Parmesan and crusty Italian bread.
