This Chestnut and Bacon Pasta is an easy, hearty, and tasty recipe. And the addition of aromatic rosemary, sage, nutmeg, and brandy adds a festive seasonal vibe. Enjoy it during the holiday season – or any other time of the year!
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Hi, folks – how are you doing? I hope you all are enjoying a nice and restful weekend!
It is a dump and stormy weekend here in Nova Scotia, which is why I decided to share a comforting and warming recipe. Besides, this pasta has a festive vibe which makes it perfect for the holiday season.
Chestnut and Bacon Pasta
Pasta for winter holidays? Why not? I have a few recipes for Christmas pasta here on my blog. And this one also perfectly fits the bill.
First, it is ridiculously easy to make (unless you decide to roast chestnuts yourself which would add extra time.) And who wants to spend hours in the kitchen during the holiday break? This pasta will take about 30 minutes from start to finish – sounds great, right?
And it is packed with seasonal flavours. Besides chestnuts, there is an addition of aromatics like rosemary and nutmeg. And did I mention brandy? And if you don’t like or have bacon (or would like to use a less fatty option), prosciutto, pancetta, or even lean ham. Either way, the result will be a cozy and scrumptious meal.
More Holiday Pasta Ideas
If you love pasta, and you are looking for holiday inspirations, then please check out more ideas:
Pasta with Butternut Squash and Chestnuts
I hope you like this Chestnut and Bacon Past, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Cheers!
Chestnut and Bacon Pasta
Course: Main, Pasta2-4
servings10
minutes20
minutesThis Chestnut and Bacon Pasta is an easy, hearty, and tasty recipe. And the addition of aromatic rosemary, nutmeg, and brandy adds a festive seasonal vibe.
Ingredients
250-300 gr. spaghetti or other pasta of your choice
150 gr. bacon, diced
150-200 gr. chestnuts, crumbled.
1 medium onion or 2-3 shallots, minced
2-3 garlic cloves, minced
7-10 sage leaves, minced
1/2 tbsp. minced rosemary
a little drizzle of olive oil
a good grating of nutmeg
salt and pepper, to taste
a few good splashes of brandy (optional)
Directions
- Bring a pot with salted water to a boil and cook the pasta as per package’s instructions, until al dente (or even a few seconds less).
- In a meantime, make the sauce. There are two ways to cook bacon. If you prefer crisp and browned bacon, follow the step 2 first. If you prefer it softer, like in my photos, skip to the step 3. For the crisp bacon, cook it in a frying pan with a little drizzle of olive oil over medium high heat for 4-5 minutes until crispy. Once the bacon is crisp, remove it from the pan using a slotted spoon, leaving the oil and bacon grease behind. Then cook the garlic, onion, and herbs for 5 minutes followed by the chestnuts. At the end, just before stirring in the pasta, return the bacon.
- For the softer bacon, heat a little drizzle of olive oil and cook the onions and garlic over low medium heat, 5 minutes, until soft.
- Add the bacon, rosemary, and sage. Season with a grating of nutmeg, salt and pepper. Increase heat and cook for about 7-10 minutes.
- Add the chestnuts and toss for 2-3 minutes. At the end, add a few splashes of brandy (optional) to deglaze the pan and bind all the flavours.
- When pasta is ready, reserve a cup of its water and drain. Add the drained pasta into a pan and gently stir. Let it cook for a minute or so, adding the reserved pasta water, as needed. Try and season more, if necessary. Enjoy right away!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
This sounds like the ultimate comfort food for a cold winter night! Now I’m craving a big bowl of pasta!!
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Thank you David!
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A big yes to bacon and chestnuts! This makes a satisfying and delicious meal.
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