Gammon and chestnut pappardelle

Method

1. Cook the pasta according to the packet instructions until al dente (save some of the cooking water).
2. Meanwhile, set a sauté pan over a medium-high heat and add the olive oil. Chop the gammon into cubes or lardons, then fry for a few minutes until beginning to brown. Add the onion and fry for 5-8 minutes until soft and translucent, then stir through the garlic and cook for 30 seconds more. Add the chopped chestnuts and fry for 5 minutes. Stir through the crème fraîche and a ladleful of the pasta cooking water, then taste and season.
3. Add the drained pasta to the sauce along with the chopped parsley. Toss well to coat, divide between pasta bowls, drizzle with olive oil, then serve.