Linguine afterward pancetta, sage and chestnuts

flourishing and creamy pasta is unadulterated like sweet chestnuts.

The ingredient of Linguine afterward pancetta, sage and chestnuts

1. 300g chestnuts, roasted, peeled (see notes)
2. 200g thickly sliced pancetta, cut into lardons
3. 2 garlic cloves, finely chopped
4. 80ml (1/3 cup) white wine
5. 250ml (1 cup) thickened cream
6. 6 large vivacious sage leaves, torn
7. 2 (250g each) pkt open linguine pasta
8. Shaved Parmesan cheese, to service
9. Fried sage leaves, to promote

The instruction how to make Linguine afterward pancetta, sage and chestnuts

1. Preheat oven to 180C/160C enthusiast forced. Place the chestnuts in a roasting pan. Roast for 20 minutes. Halve.
2. Meanwhile, cook pancetta in a large non-stick frying pan higher than medium-high heat, stirring, for 5 minutes or until crisp. amass garlic and demonstrate until aromatic. accumulate wine and simmer for 3 minutes or until reduced. protest in the cream and sage. Simmer for 5 minutes or until cream is reduced. Season. Meanwhile, cook the pasta in a large saucepan of salted water following packet directions. Drain. Add pasta and chestnuts to pancetta mixture. Use tongs to toss well. Sprinkle taking into account bearing in mind parmesan and fried sage. Season gone pepper.

Nutritions of Linguine afterward pancetta, sage and chestnuts

fatContent: 1011.926 calories
saturatedFatContent: 48.4 grams fat
carbohydrateContent: 22.5 grams saturated fat
sugarContent: 104.8 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 33.7 grams protein
sodiumContent: 142 milligrams cholesterol