Tagliatelle with Pan-Fried Chestnuts & Sage Butter

Bring a large pot of plenty of water to a boil, salt well, and cook the tagliatelle until al dente according to package instructions. Before draining, scoop out a cup of starchy pasta water (approx. 100 ml) and set aside.

While the pasta is cooking, finely chop the onion and garlic cloves. Roughly quarter the pre-cooked chestnuts or break them into bite-sized pieces. Wash the fresh sage leaves, pat dry, and halve larger leaves if necessary.

Heat the olive oil and half of the butter (30 g) in a large pan over medium heat. Sauté the chopped onion in it for 2-3 minutes until translucent. Add the garlic, sage leaves, and prepared chestnut pieces, and fry gently for 3-4 minutes until the sage is crisply fragrant and the chestnuts develop light roasted aromas.