Pappardelle With Chestnuts and Pancetta Italian recipe Steak- LateChef.com
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Italian Recipe

Dinner

1 Serving
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Short Description

THIS IS A WARMLY BUT NONETHELESS ELEGANTLY ROBUST winter pasta, salty with the bacon and grainily sweet with chestnuts, bound in a scant and glossy sauce infused with the mellow, musky grapiness of Marsala. It is not an appetizer—though of course it could be—but a relaxed entrée, both for those cooking and those eating: an ideal state of affairs all round, and a comforting showcase for the seasonal chestnuts, even if they do come out of a vacuum package. You can get the pancetta out of a package, too, but for this festive special, I do try and get a slab of pancetta and chunk it up generously myself: pre-cut pancetta tends to come in tiny dice—they’re not called cubetti for nothing


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