Crispy pancetta, thyme and chestnut pappardelle

Method

1. Bring a large pan of water to the boil, then cook the pasta according to the pack instructions until al dente. Drain, reserving 100ml of the pasta water.
2. While the pasta is cooking, heat the oil in a frying pan. Finely chop the onion, then fry for 3-4 minutes. Chop the chestnuts and strip the leaves from the thyme.
3. Add the pancetta/bacon to the pan and fry for 5 minutes, then crush in the garlic and add the chestnuts, petits pois and half the thyme. Fry for a further 3-4 minutes.
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4. Stir in the crème fraîche, then the pasta and reserved water. Taste and season with salt and pepper, then garnish with the remaining thyme.