Trompetti with chestnut and pancetta sauce

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Gennaro Contaldo
  • 360g/12½oz trompetti pasta
  • 4 tbsp extra virgin olive oil
  • 1 leek, finely chopped
  • 80g/2¾oz pancetta, finely chopped
  • 300g/10½oz cooked chestnuts, roughly chopped
  • 2 rosemary sprigs, leaves picked
  • 140g/5oz mascarpone
  • sea salt and freshly ground black pepper
  • grated pecorino, to serve
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