Tagliatelle with chestnuts and bacon

Tagliatelle with chestnuts and bacon. A festive pasta will warm you and will put you well on the spirit of the holidays with chestnuts and Commandaria! You can make this dish as part of a buffet. It is also a very rich dish to serve alone.

Tagliatelle with chestnuts and bacon


Box (500g) spaghetti tagliatelle
Plenty scalding hot and salted water to cook the pasta.
1 tablespoon olive oil
1 teaspoon finely chopped onion
1/4 teaspoon crushed garlic
400g bacon cut into squares
100 ml Commandaria
50g salted butter
100 ml fresh cream
200g peeled ready roasted chestnuts, cut into pieces
1 teaspoon salt
½ teaspoon pepper
2 tablespoons chopped parsley
Grated cheese to serve


1. In a large pot, pour salted and scalding hot water and let it boil vigorously. Pour the pasta into the pot and cooked by following the instructions on the package.

2. Meanwhile, in another medium pot, heat olive oil and fry the onion with the garlic for two minutes until they soften and release their aromas. Pour the bacon pieces saucepan and fry for five minutes or until golden brown. Pour into the pot the Commandaria and stir over high heat until alcohol evaporates. Pour the pot of butter, cream, chestnuts, salt, pepper and stir while cooking for another two minutes.

3. Drain the pasta and pour back into saucepan. Pour the sauce into the pot with the pasta, add the parsley and blend.

Serve the pasta with grated cheese.