Gammon and Chestnut Tagliatelle

Charmaine Lu -
  • 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