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- 400 g spaghetti
- 1 shallot
- 2 garlic cloves
- 250 g chestnuts, cooked and vacuum packed
- 150 g bacon
- 1 tbsp olive oil
- 120 ml white wine
- 75 ml cream
- 60 g pecorino, grated
- Pepper, from the mill
- Cook the spaghetti in boiling salted water for 10 – 12 minutes until just tender.
- 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.
- Drain the pasta and add to the sauce with the cheese. Season with salt and pepper and toss well. Arrange on plates and serve.
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