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Trompetti with chestnut and pancetta sauce

An average of 4.8 out of 5 stars from 6 ratings
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

A simple pasta dish is elevated to new heights with a tasty chestnut and pancetta sauce.

Ingredients

  • pasta: 360g/12½oz trompetti pasta
  • olive oil: 4 tbsp extra virgin olive oil
  • leek: 1 leek, finely chopped
  • pancetta: 80²µ/2¾´Ç³ú pancetta, finely chopped
  • chestnuts: 300g/10½oz cooked chestnuts, roughly chopped
  • rosemary: 2 rosemary sprigs, leaves picked
  • mascarpone: 140g/5oz mascarpone
  • black pepper: sea salt and freshly ground black pepper
  • pecorino: grated pecorino, to serve

Method

  1. Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes, until al dente. Drain the pasta, reserving a little of the cooking water.

  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes.

  3. In a bowl, combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture, stir in the mascarpone and mix well, adding a little more reserved cooking water if necessary.

  4. Serve with a sprinkling of grated pecorino.