CHestnut PAsta

{From Gourmet Today cookbook }

Nothing, and I mean nothing, makes me happier than cooking dinner with my Aunt Isabella. We open a bottle of wine and pour over a selection of cookbooks, settling on the perfect recipe. Last night we decided to make chestnut, pancetta, and sage pasta. Actually we’ve made this recipe a couple of times because it’s just that good. The chestnuts taste like winter, the pancetta and cheese make it rich, and the prep time is simple enough that you can spend plenty of time talking instead of chopping.

P dot s, make sure to stir constantly when adding in the cheese so you don’t end up with gobs at the bottom of your sauce. Trust me on this one.

{ Plated }

{ Prep }