Tagliatelli With Chestnuts, Pancetta, And Sage - cooking recipe

Ingredients

3 ounces pancetta, chopped (Italian unsmoked cured bacon)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 tablespoons finely chopped fresh sage
8 ounces bottled peeled roasted whole chestnuts, coarsely crumbled
8 ounces dried flat egg pasta such as tagliatelle pasta noodles or 8 ounces fettuccine
1 cup finely grated parmigiano-reggiano cheese
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley

Preparation

Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes.
Add garlic and 1 tablespoon sage and cook, stirring, 1 minute.
Stir in chestnuts and remove from heat.
Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. Reserve 1 1/2 cups cooking water, then drain pasta in a colander and add to pancetta mixture in skillet.
Add 1 cup reserved cooking water along with cheese and butter and cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.