Prosciutto Spaghetti

INGREDIENTS:

1 (16 oz) package Spaghetti, cooked according to package directions
1 lb fresh chestnuts
1 tablespoon olive oil
1 medium shallot, chopped
1/4 lb Prosciutto, chopped
1/2 cup vermouth
1/2 cup milk or cream
1/4 cup fresh sage leaves
1/2 - 1 cup pasta water (enough to thin sauce)
freshly grated Pecorino Romano (optional)

DIRECTIONS: 

Cut an x on the bottom of every chestnut and addd to a medium saucepan. Cover with water and boil for about 10 minutes. Cool and peel or cut in half and remove chestnut. Set aside.

Cook pasta according to directions. Preheat a large skillet. Drizzle with olive oil and add shallot and Prosciutto. Cook over medium heat until shallot is tender and Prosciutto is lightly browned. Add chestnuts to skillet and cook for 1 - 2 minutes. Deglaze the pan with vermouth and add milk or cream. Heat through, but do not boil. Add these ingredients to blender. Add fresh sage. Blend, adding pasta water as needed, until sauce is smooth and creamy.
Toss pasta with sauce and garnish with fresh sage leaves. Top with freshly grated Pecorino Romano if desired.