Chestnut and Mushroom Pasta with Pancetta
Ingredients
1 lb chestnuts
- Entity
- chestnuts
- Category
- nut
- Wikidata
- Q129324
3/4 lb mushrooms (quartered)
- Entity
- mushrooms
- Category
- vegetable
- Wikidata
- Q83093
3-4 oz pancetta (roughly chopped)
- Entity
- pancetta
- Category
- protein
- Wikidata
- Q538296
1 onion (diced)
- Entity
- onion
- Category
- allium
- Wikidata
- Q23485
1-2 cloves garlic (minced)
- Entity
- garlic
- Category
- allium
- Wikidata
- Q23400
- 2 Tbl fresh sage, chopped
- 1 Tbl fresh italian parsley, chopped
salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
pepper
- Entity
- pepper
- Category
- spice
- Wikidata
- Q3143131
3/4 cup Parmesan cheese (grated)
- Entity
- Parmesan cheese
- Category
- dairy
- Wikidata
- Q155922
- linguini or other wide pasta
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Instructions
Wash chestnuts and soak for 20 minutes.
Pre-heat oven to 475°F.
Score the flat side of chestnuts with a small sharp knife into an "x" shape.
Roast chestnuts in oven for 25–40 minutes, until easily peeled.
Remove chestnuts from oven and place into a towel for 5 minutes.
While keeping the towel over unpeeled chestnuts, peel all of them.
Dice chestnuts until you have 1 cup; reserve remaining for future use.
Heat a pan of water for boiling pasta.
Heat a large skillet with some olive oil.
Cook pancetta until just starting to brown, about 2–4 minutes.
Add onions and sauté until translucent.
Add mushrooms and continue to sauté until mushrooms start to release their juices.
Add garlic and sauté for one minute.
Add herbs and chestnuts and stir.
Add salt and pepper, then remove from heat.
Cook pasta.
Ladle one cup of pasta cooking water into the pan with mushrooms.
Drain pasta and add 1/2 of the cooked amount to the pan.
Add cheese and stir.