Crispy pancetta, thyme and chestnut pappardelle

Crispy pancetta, thyme and chestnut pappardelle
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Ready in just 20 minutes, this speedy pasta recipe has all the flavours of winter with pancetta, chestnuts and thyme.

Nutrition: per serving

Calories
625kcals
Fat
24g (9.6g saturated)
Protein
20g
Carbohydrates
79.3g (7.8g sugars)
Fibre
9.9g
Salt
1.5g
Calories
625kcals
Fat
24g (9.6g saturated)
Protein
20g
Carbohydrates
79.3g (7.8g sugars)
Fibre
9.9g
Salt
1.5g

Ingredients

  • 300g pappardelle pasta
  • 1 tbsp olive oil
  • 1 onion
  • 200g ready-cooked chestnuts
  • 5 fresh lemon thyme sprigs
  • 100g diced pancetta or bacon
  • 2 garlic cloves
  • 200g frozen petits pois
  • 200ml half-fat crème fraîche

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.
  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.

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