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.
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