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    Tagliatelle with Chestnuts, Sage and Crispy Parma Ham

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    Tagliatelle with Chestnuts, Sage and Crispy Parma Ham

    For the culinary equivalent of a laze in front of the fire, try this: a supper that’s quick to prepare, whose flavours couldn’t be more 'winter warmer' if they tried.

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes to 25 minutes
    • Total time: 20 minutes to 30 minutes 30 minutes

    Serves: 4


    • 500g Chestnuts in shells or 200g cooked, peeled chestnuts
    • 80ml Extra virgin olive oil
    • 1 Unwaxed lemon
    • 10g Sage leaves
    • ¼ tsp Crushed chilli flakes
    • 300g Tagliatelle
    • 6 slices Parma ham, roughly torn apart
    • 25g Butter


    1. Preheat the oven to 180°C/gas 4. If cooking the chestnuts yourself, slit the shells with a knife tip and place in a roasting tray. Cook for 20 minutes until soft, then remove from the oven and cool. Peel while still warm; discard the shells.
    2. Put the olive oil in a frying pan. Peel off long, thin strips of the lemon rind and add to the oil along with the sage and chilli flakes. Heat gently for 3–4 minutes until the oil is infused. Cook the pasta in a large pan of salted, boiling water for 8 minutes or until al dente. Add the chestnuts and ham to the infused oil and continue to cook for 5 minutes until the chestnuts are warmed through and the ham is crisp. Discard the lemon rind; add the butter, squeeze over the juice of the lemon and season. Drain the tagliatelle and return to the pan, toss with the chestnuts, ham and flavoured oil and serve immediately.

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    Drinks recommendation

    The Corker recommends - A Chilean blend of local speciality carmenère with shiraz has both the sweet fruit needed to partner the chestnuts and the muscle to lift the pasta and ham.


    Average user rating

    4 stars