Crispy pancetta, thyme and chestnut pappardelle
- December 2014
- Serves 4
- 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.
- 24g (9.6g saturated)
- 79.3g (7.8g sugars)
- 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
- 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.
- 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.
- 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.
- Stir in the crème fraîche, then the pasta and reserved water. Taste and season with salt and pepper, then garnish with the remaining thyme.
Rate & review
Or, how about...?
Broad bean recipes
Pappardelle with white wine, cream, broad beans and pancetta
Creamy pappardelle with seasonal broad beans and pancetta is the...
Winter pasta recipes
Sicilian lemon pappardelle with ‘nduja and crunchy breadcrumbs
Forget what you know about quick pasta recipes because this...
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter