Tagliatelle of Chestnuts with Pancetta And Pecorino

Mix it 00 flour and the chestnut flour, then add the eggs and mix until you get a smooth dough. Compact well the mixture without adding any unforeseen liquids: the mixture must be smooth and sufficiently consistent to be rolled out.

Roll out the dough with the rolling pin Knead until you obtain a thin sheet of dough. Proceed gently and without applying excessive pressure, because the presence of chestnut flour makes the dough more fragile and prone to breaking. The dough is ready when it has a uniform thickness.

Cut the pastry into strips about a centimetre wide, obtaining tagliatelle Regular. Handle them carefully to avoid breaking them; arrange them neatly while you prepare the dressing, so they will retain their shape until cooked.

Finely chop the leek and do it gently sauté in skillet with a little olive oil. Keep the heat moderate and cook until the leek becomes soft and slightly transparent, without letting it darken: the soffritto It must develop a scent while maintaining a light color.

Add (3.53 oz) 100 g of pancetta cut into very small cubes and let it brown in the soffrittoPour the white wine and cook over high heat for a few minutes, allowing the alcohol to evaporate. The dressing is ready when the base is fragrant and the pancetta well seasoned.

Cut the pancetta remaining into thin strips thin and brown it in a skillet, without immediately adding it to the sauce. Cook it at the last moment until golden and crispy, then set it aside to preserve its texture.

Cook the tagliatelle in salted water until they are soft but still firm. Drain them when they have reached the desired cooking point and transfer them directly to the skillet with the seasoning of pancetta, so they can mix together without losing heat.

Sauté the tagliatelle in the skillet with the sauce of pancetta, then add the pepper and the pecorino grated seasoned cheese. Mix until evenly distributed: the cheese should stick to the pasta and give the sauce a fuller texture, without overpowering the aroma of the wine and leek.

Distribute the tagliatelle in the plates and complete each portion with the strips of pancetta crunchy set aside. Serve immediately, so that the contrast between the seasoned pasta and the crunchy finish remains clear and the pecorino retains its scent.