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Ingredients
Method
- 250g tagliatelle
- 1 tbsp olive oil
- 250g gammon steak, chopped into cubes
- 1 sliced onion
- 1 crushed garlic clove
- 80g cooked chestnuts, roughly chopped
- 100g crème fraîche
- Handful of chopped parsley
- Cook the pasta until al dente in salted boiling water, then drain and save a bit of the cooking water. Meanwhile, add the oil to a frying pan and add the gammon. Fry for a few mins until golden, then add the onion and fry for 8 mins to soften. Stir through the garlic, cook for 30 seconds more, then tip in the chestnuts and fry for 5 mins.
- Stir through the creme fraiche and a ladle of the cooking water, and season well. Add the drained pasta to the creamy sauce along with the parsley. Serve in bowls and drizzle with olive oil - enjoy!
20 mins
2 serving
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