Pasta with chestnuts and Parma ham

4.39 from 21 ratings
Pasta con castagne e prosciutto di Parma
RECIPE BY Jessica | Chef & Author
Pasta with chestnuts and Parma ham is a classic Italian dish that is particularly popular during the cold season. The combination of the sweet taste of chestnuts, the salty Parma ham and a creamy sauce made from cream is simply irresistible. This pasta dish is quick and easy to prepare and is suitable for both a cozy dinner and a festive occasion.
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: medium
Calories: 813kcal
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Difficulty: easy
Cost: medium
Calories: 813kcal
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
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Directions
  • First bring a large pan of generously salted water to the boil and cook the fettuccine until al dente.
    400 g fettuccine
  • Meanwhile, peel and finely dice the onion. Cut the peeled and cooked chestnuts into small pieces.
    1 onion, 200  g chestnuts
  • Heat the olive oil in a large pan and sauté the diced onion briefly. Add the chestnuts and cook over a medium heat for 5 minutes, stirring occasionally.
    1 tbsp olive oil extra virgin
  • Then deglaze with the liquid cream, season with salt and pepper, stir thoroughly and bring to the boil once. Add a ladle of pasta water and stir again. Then reduce the heat.
    250 ml liquid cream
  • Drain the al dente fettuccine in a sieve and then add directly to the sauce. Mix everything together thoroughly and leave to stand briefly in the pan.
  • Divide the pasta between deep plates and top each with 2 slices of Parma ham.
    8 slices Parma ham
  • Sprinkle with freshly grated parmesan and serve hot.
    Buon appetito!
Calories: 813kcal (41%)Carbohydrates: 98g (33%)Protein: 20g (40%)Fat: 38g (58%)Saturated fatty acids: 19g (95%)Polyunsaturated fatty acids: 4gMonounsaturated fatty acids: 12gTrans fatty acids: 0.1gCholesterol: 172mg (57%)

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