Ingredients

• 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

Directions

• Bring a large saucepan of salted water to the boil and cook the trompetti pasta for 10–12 minutes
• until al dente. Drain the pasta
• reserving a little of the cooking water.
• Meanwhile
• heat the oil in a large frying pan over a medium heat. Add the leek and pancetta and sweat for a couple of minutes. Stir in the chestnuts and rosemary and season with salt and pepper. Cover with the lid and cook for 5 minutes.
• In a bowl
• combine the mascarpone with a little of the pasta cooking water to loosen it up slightly. Add the pasta to the chestnut mixture
• stir in the mascarpone and mix well
• adding a little more reserved cooking water if necessary.
• Serve with a sprinkling of grated pecorino.