Chestnut, Porcini Mushroom & Pancetta Pasta

Chestnut, Porcini Mushroom & Pancetta Pasta
Porcini mushrooms, pancetta and pasta pair up nicely with tender, savory chestnuts in this mouthwatering dish.

Submitted by Elaine Conte

Honorable Mention 2015 Chestnut Recipe Contest

1 tbsp olive oil
1 onion, finely chopped
10 oz fresh mushrooms, chopped
1 oz dried porcini mushrooms
1/2 cup peeled, chopped, cooked chestnuts
3.5 oz pancetta or bacon, diced
2 garlic cloves, peeled and chopped
1/2 cup dry white wine
1 1/4 cups heavy cream
5 fresh thyme sprigs. leaves stripped
pepper and salt to season
1/4 cup fresh chopped parsley
Pasta, I used penne


Rehydrate dried porcini in warm water until soft, about 15 minutes. Drain and chop the mushrooms. (Reserve liquid in case sauce is too thick)

Heat the oil in a skillet and fry the onion for 3 - 4 minutes, then add the pancetta and fry for 5 minutes. Add the fresh chopped mushrooms and chestnuts and cook over medium heat until soft and lightly browned, about 10 minutes.

Bring a large pot of salted water to a boil and cook the pasta until it is al-dente.

Add the rehydrated mushrooms, thyme and garlic and cook for an additional couple of minutes. Add the wine and cook until it has almost completely evaporated, then add the cream. Reduce the heat to a simmer and cook until thickened.

Add the drained pasta, taste and season with salt and pepper.

Serve in a large dish and garnish with parsley

Earthy Delights

2871 Jolly Road

Okemos MI 48864

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