1 – Cook tagliatelle in a large pot of heavily salted boiling water until it is al dente. Reserve about 1 cup of pasta water.
2 – While pasta is cooking, heat a large saute pan over medium-low heat and add butter. Stir frequently and cook slowly over medium-low heat to slowly caramelize the butter.
3 – Just before adding the cooked pasta, turn the heat up to medium-high heat, add the chopped chestnuts and stir to briefly fry them. Then, add half of the sage and a pinch of salt and pepper.
4 – Add about ¾ cup of pasta water and swirl the pan to start emulsifying. Grate a small amount of Parmesan-Reggiano into the sauce and swirl in until it is fully incorporated. Then, add more if desired.
5 – Add the pasta and adjust the consistency of the sauce with more pasta water, if necessary. Season with nutmeg, salt and pepper then garnish with remaining sage.
6 – Enjoy with sparkling red wines like Sangue di Giuda or Lambrusco di Sorbara.
Serves 4
