Pappardelle with goat’s cheese, chestnuts, sage and pancetta
- November 2011
- Serves 4
- Takes 10 minutes to make, 25 minutes to cook
Pasta makes the perfect shortcut supper and this pappardelle and goat’s cheese recipe, made with pancetta and sage, is ideal for midweek entertaining.
- 33.8g (13.3g saturated)
- 88.3g (5.6g sugars)
- 1 x 200g pack Porter Foods Whole Chestnuts (from Waitrose) or similar
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 140g diced pancetta lardons
- 2 x 250g packs pappardelle (we like Soli, from Waitrose)
- Large bunch of fresh sage, leaves picked
- 2 tsp chilli flakes
- 200g Moody’s Rosary Ash goat’s cheese (from Waitrose) or similar, crumbled
- Preheat the oven to 180°C/fan160°C/gas 4. Put the chestnuts in a baking tray, drizzle with a little oil, then roast for 20 minutes. Cool slightly, chop in half, then set aside. Meanwhile, heat 1 tbsp of the olive oil in a frying pan, then add the pancetta lardons. Cook until crisp, then set aside on kitchen paper to drain.
- Bring a large pan of salted water to the boil, then add the pappardelle. Cook according to the packet instructions until al dente. Add the remaining oil to the frying pan, then throw in the sage leaves. Cook for a couple of minutes until they start to crisp up.
- Drain the pasta, reserving a splash of the cooking water. Add the pasta to the pan with the sage. Add the pancetta, chestnuts, chilli, the reserved cooking water and two-thirds of the goat’s cheese, stirring so the cheese melts and coats the pasta. Season to taste, then divide among 4 plates. Scatter with the remaining cheese and any bits left in the bottom of the pan, then drizzle with more olive oil and a good grinding of black pepper. Serve.
Rate & review