Pappardelle with Walnuts, Crispy Pancetta & Sage
We ate this last Saturday night and it was so good we're going to have it again! It's so easy you can do it on a weeknight too.
250g Pasta Factory pappardelle
8 leaves cavolo nero, stems set aside, both leaves and stems chopped
40g walnuts, chopped
4 slices hot pancetta, cut into 8ths
1 golden or red eschallot, finely chopped
20 sage leaves, removed from stem
40g Pepe Saya salted cultured butter
50mL good white wine
salt & pepper
Optional: 50g gorgonzola dolce or blue cheese, crumbled
In a dry frying pan on medium heat, toast the walnuts, stirring occasionally for about 10 minutes. Remove from the pan and set aside. Heat butter in the frying pan on medium heat, and cook the sage leaves in the butter until crisp (the leaves change to a darker green when crisp). Remove from butter and set aside. Cook the diced eschallot in the remaining butter until soft & golden, then add the chopped cavolo nero stems and stir for 2 minutes.
Heat a pot of water and cook the pappardelle to al dente. Crisp the pancetta under the grill in the oven - about 2 minutes in my oven on 175C. Set aside when crisp.
Add the cavolo nero leaf to the onion mix, and stir in the white wine. Drain the pasta, and add to the frypan. Mix well then serve topped with walnuts, crispy pancetta and sage (and crumbled gorgonzola). Season with salt & pepper. Goes well with semillon or chardonnay.
Prep time: 10 minutes
Cooking time: 25 minutes