Filippo Berio Pappardelle with Sage, Chestnuts and Pancetta
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, st
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at filippoberio.com.
Ingredients
- 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
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