Instructions

1. Preheat oven to 425 degrees.
2. With a sharp knife, score an “x” through the skin on the flat side of each chestnut. Place chestnuts on a large, shallow sheet pan and roast, shaking pan once, 25-35 minutes, depending on size of nut. When cool enough to handle, peel, slice and reserve.
3. While chestnuts are roasting, In a large heavy bottomed pan, fry bacon until most of fat is rendered, about 8 minutes. (If using friend sage leaf garnish, fry in rendered bacon fat at this time until browned, then remove and drain.) Add leeks to pan and continue cooking an additional 4 minutes; stirring. Stir in garlic and reserved chestnuts and sauté an additional 1-2 minutes or until garlic is fragrant. Stir in sage and remove from heat.
4. Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions or until al dente.
5. Toss pasta with bacon-chestnut mixture and season with freshly ground pepper and grated cheese, to taste. Garnish with fried sage leaves, if using.