Trompetti with chestnut and pancetta sauce

Trompetti with chestnut and pancetta sauce

[col type=”one-fourth”]Preparation time
less than 30 mins[/col]

[col type=”one-fourth”]Cooking time
10 to 30 mins

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[col type=”one-fourth”]Serves
Serves 4

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By Gennaro Contaldo
From Saturday Kitchen[row]
  • 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