- 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
Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes, until al dente. Drain the pasta, reserving a little of the cooking water.
Meanwhile, heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes.
In a bowl, combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture, stir in the mascarpone and mix well, adding a little more reserved cooking water if necessary.
Serve with a sprinkling of grated pecorino.