Tagliatelle with Chestnut Sauce and Crispy Bacon

Are an ideal first course for the cold months that warms us up with its flavors and colors, allowing us to make a dish that is beautiful to look at and delicious to taste. It is perfect for our Sunday lunches in the company of relatives or friends, ideal when the first cold weather begins and we feel the need for rich and full-bodied dishes, and for those looking for new combinations to experiment. A warm and colorful first course, full of flavor, perfect to amaze our diners; A tasty recipe for a seasonal menu that allows you to fully enjoy the flavors that the cold season can offer. An elegant dish, at the same time simple and easy to make, which features homemade pasta in the tagliatelle format, creamed in a creamy sauce based on chestnuts and cream. It is perfect in combination with savory bacon and made even stronger in flavor thanks to the presence of leek. A dish that sees chestnuts among the ingredients, considered in the past the "bread of the poor", and always protagonists of the tables of Italians; fresh or in the form of flour or preserves, thanks to their versatility nowadays they are present in many delicious gourmet dishes. Now let's see what we need to make our Homemade Tagliatelle with Chestnut Sauce, Crispy Bacon. Ingredients for the tagliatelle 400 grams of re-milled durum wheat semolina 200 ml of warm water salt 2 tablespoons of extra virgin olive oil Ingredients for the sauce 300 grams of chestnuts 1 bay leaf 200 grams of bacon 1/2 pack of cooking cream salt freshly ground black pepper parsley 150 grams of grated pecorino cheese 100% Italian Extra Virgin Olive Oil Preparation Prepare the tagliatelle by putting all the ingredients in the planetary mixer and operate the mixer. We work for a long time to obtain a smooth and homogeneous dough. Let it rest, covered with a bowl, for 10 minutes. After the indicated time, roll it out with a rolling pin into a thin sheet, roll it up and cut it with a knife to the desired thickness. Put the chestnuts in a pot, cover with water, add a bay leaf, a tablespoon of 100% Italian Extra Virgin Olive Oil from the Olio di Valeria Company (which will allow us to peel them easily) and a pinch of salt. Put on the heat and bring to a boil, cook for about 35 minutes. Peel them and then blend half of them with the cream. Cut the bacon into cubes or strips to taste and coarsely crumble the remaining chestnuts with your hands. In a non-stick pan put a drizzle of 100% Italian Extra Virgin Olive Oil, make our bacon crispy and add the chestnut cream. In the meantime, cook our tagliatelle in boiling salted water for a few minutes, then drain them and add them to the bacon and chestnut sauce, together with the parsley and grated pecorino cheese. Stir for a few minutes, and if necessary, add a few tablespoons of pasta cooking water. Turn off the heat and serve hot with the crumbled chestnuts and freshly ground pepper.