Spaghetti with chestnuts, bacon and pecorino cheese

Instructions

1. Cook the spaghetti in boiling salted water for 10 – 12 minutes until just tender. 
2. Meanwhile, peel and finely dice the shallot and garlic. Coarsely chop the chestnuts. Cut the bacon into strips and fry in a pan in the olive oil for 5 – 6 minutes until crispy. Add the shallot, garlic and chestnuts and fry. Deglaze with the wine, let it boil away a little, add 3 – 4 tablespoons of the pasta water and pour in the cream. 
3. Drain the pasta and add to the sauce with the cheese. Season with salt and pepper and toss well. Arrange on plates and serve.