Pasta with chestnuts & bacon

For reasons best left unspoken, I found myself staring into the fridge Sunday evening around seven having no plan whatsoever.

As will happen when a half-pound of thick-slice, locally cured bacon is in reach an idea took shape—aided of course by the vacuum-packed chestnuts I had been eyeing earlier.

And you thought that I spent a lot of time planning the stuff I share with you here.

Dice and saute the bacon by itself for a while, then add a small onion or shallot, three or so garlic cloves and (if you like, which I do) a little hot pepper.

When the bacon is cooked and everything else is softened add at least 1/2 cup of chopped chestnuts, more if you like, and stir.

Add some chopped parsley.

Then add your cooked pasta (a half-pound here, and boiled about a minute less than to doneness), grate some Parmigiano-Reggiano or Pecorino over it, and add maybe a ladle full of the (well-salted) pasta water to moisten.

Turn the heat up to high and incorporate, allow some of the pasta water to be absorbed and evaporate, then turn off the heat and quickly serve.

Next time I make this stuff it’ll be on purpose, I swear.