Chestnut pappardelle with leak and pancetta | Carlo Florence chef

Ingredients

• 300 g of Manitoba flour
• 200 g of Chestnut flour
• 4 eggs
• 150 g of pancetta
• 2 leeks
• 100 of pecorino romano
• 1 glass of dry white wine or broth
• Prepare the pasta and make the pappardelle mixing Manitoba and Chestnut flour with the eggs ( see pasta making section to for directions ).
• In a pan heat a tablespoon of oil, flavor the chopped leek and, when it has become transparent, sprinkle the wine (or broth) and let it evaporate, cook for another 5 minutes.
• Cut the bacon into thin strips and brown it in a pan without seasoning until it becomes crispy, drain it and keep it warm.
• Boil the noodles in salted water for 2 minutes, drain them, sauté them for 2 minutes in the pan, sprinkle with black pepper and pecorino cheese.
• Transfer them to the serving plate, garnished with crispy bacon.
• First courses