Chestnut Prosciutto Pasta

Chestnut Prosciutto Pasta

This Chestnut Prosciutto Pasta with rosemary and nutmeg is a tasty and festive variation that you can enjoy during the holidays!

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Hello everyone – I hope you’ve had a restful weekend, and you are now ready for new week. And to my American readers: I hope you’ve had a great Thanksgiving weekend!

Today I have for you something quite unique. This Chestnut Prosciutto Pasta precisely!

I often ask Andrew to give me some food ideas on a particular dish, ingredient, or season. It does not mean I always use his ideas fully, but they certainly inspire me and help me develop (or polish) something very interesting.

Chestnut Prosciutto Pasta

So, one day I asked Andrew to come up with some savoury Christmas ideas. And one of his responses was “pasta”. At first, I was a bit skeptical. Pasta is not something I associate with the holidays. I know Italians enjoy a good lasagna or Bolognese around the holidays, but that was not exactly what I was looking. You see, there are some ingredients and flavours I personally associate with the winter holidays. Chestnuts, rosemary, nutmeg, to name a few.

Wait, what about using some of them in a pasta dish?! This is how this pasta was born. And oh man – it was utterly delicious.

These flavours and textures are cozy and comforting: chestnuts, prosciutto, onions, garlic, rosemary, thyme, and some spices. Plus, some and butter – and voila! This Chestnut Prosciutto Pasta definitely deserves to be called a Christmas pasta.

More Chestnut Recipes

Chestnut Cheese Soup

Pan-Roasted Chestnuts

Rosé Wine Sauce Meatballs

Cheese Chestnut Dip

I hope you like this Chestnut Prosciutto Pasta, 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.


Chestnut Prosciutto Pasta
Chestnut Prosciutto Pasta
Chestnut Prosciutto Pasta

Chestnut Prosciutto Pasta

Recipe by Ben | HavocinthekitchenCourse: Main


Prep time


Cooking time



This Chestnut Prosciutto Pasta with rosemary and nutmeg is a tasty and festive variation that you can enjoy during the holidays!


  • 2-3 tbsp. butter (divided)

  • 1 tsp. olive oil

  • 1 large onion, thinly sliced

  • 2-4 garlic cloves, minced

  • 100-120 gr. prosciutto, thinly sliced

  • 300 gr. cooked chestnuts, crumbled

  • 1 tbsp. minced fresh rosemary

  • 1 tbsp. fresh thyme

  • ~ 1/2 tsp. salt

  • ~ 1/4 tsp. or to taste black pepper

  • 1/2 tsp. grated nutmeg

  • 1 tsp. smoked paprika

  • 1/4 tsp. chipotle powder

  • 400-450 gr. dried pasta


  • Cook the pasta in salted boiling water, as directed on the package, until al dente.
  • In a meantime, place 2 tbsp. of butter and 1 tsp. olive oil onto a large pan over low-medium heat. Place the onions and garlic. Cook for about 7 to 10 minutes, until soft and translucent.
  • Add in the prosciutto, chestnuts, rosemary, thyme, and seasonings. Cook, stirring occasionally, for 7-10 minutes. If the mixture gets too dry, add a bit of water or light broth. At the end, optionally add another tablespoon of butter. Try and adjust the seasonings, if necessary.
  • Reserve about a cup of pasta water and drain the pasta. Gently stir in the pasta also slowly adding the pasta water. You will need about 2/3 cup water or more. Keep the pasta one minute in a pan to absorb the flavours then serve. Enjoy!

18 thoughts on “Chestnut Prosciutto Pasta

  1. David Scott Allen says:

    I love how this pasta was born. Mark and I do the same thing that you and Andrew do – I will just say we inspire each other! :) And I asked Mark what he wanted for Christmas and HE said pasta! I went in a different direction – and I will be making chicken paprikash with homemade spätzle. Now, your past might just have to come sooner. I love all the flavors – and the heat – you have added here.

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