Pappardelle with Sage, Chestnuts and Pancetta

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Servings: 4
  • 2 tbsp Filippo Berio Organic Extra Virgin Olive Oil (approx.)
  • 2 tbsp Filippo Berio Classic Balsamic Glaze
  • 12 oz pappardelle or tagliatelle pasta
  • 3/4 cup cubed pancetta
  • 3 shallots, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh sage, divided
  • 1/4 tsp hot pepper flakes
  • 1 1/2 cups whole roasted chestnuts, crumbled
  • 1/2 tsp each salt and freshly ground pepper
  • 3/4 cup shredded Asiago cheese, divided
  • 1/4 cup chopped fresh parsley
      • In large pot of boiling salted water, cook pasta until al dente; reserve 1 cup cooking liquid and set aside. Drain pasta.
      • Meanwhile, heat olive oil in large, straight-sided skillet set over medium heat; cook pancetta for about 3 minutes or until starting to crisp around edges. Add shallots; cook for about 2 minutes or until softened. Add garlic, 2 tbsp sage and hot pepper flakes. Cook for 1 to 2 minutes or until fragrant. Stir in chestnuts, salt and pepper.
      • Add cooked pasta and reserved cooking liquid to skillet; sprinkle with 1/2 cup cheese. Toss for 1 minute or until evenly coated and heated through. Sprinkle with parsley and remaining cheese. Divide among 4 plates. Drizzle with additional oil and balsamic glaze. Garnish with remaining sage.


      Tip: For easier prep, look for whole roasted and peeled chestnuts, available in jars and foil packages.



    30 Mins or Less

    Ingredient: Pork

    Cooking Method: Boil

    World Cuisine: Italian

    Product: Classic Balsamic Glaze

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