Tagliatelle with Chestnuts, Pancetta, and Sage

Ingredients

• 1.5 cups honey whole crumbled peeled
• 8 ounces extra wide egg noodles dried
• 1 tablespoon parsley fresh finely chopped
• 2 tablespoons sage fresh finely chopped
• 4  garlic clove minced
• 1 tablespoon olive oil extra virgin extra-virgin
• 1 small onion finely chopped
• 3 ounces pancetta italian chopped ( unsmoked cured bacon) (scant 1 cup)
• 1 cup parmesan finely grated
• 2 tablespoons butter unsalted

Equipment

• frying pan
• pot
• colander

Directions

1. Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
2. Add onion and cook, stirring frequently, until beginning to brown, 2 to 3 minutes.
3. Add garlic and 1 tablespoon sage and cook, stirring, 1 minute. Stir in chestnuts and remove from heat.
4. 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.
5. 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.
6. Add salt and pepper to taste and serve sprinkled with parsley and remaining tablespoon sage.