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
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.
Cheers!
Chestnut Prosciutto Pasta
Course: Main5-6
servings10
minutes40
minutesThis Chestnut Prosciutto Pasta with rosemary and nutmeg is a tasty and festive variation that you can enjoy during the holidays!
Ingredients
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
Directions
- 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!
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.
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.
Thank you, David!
And your chicken paprikash sounds as a great option! :)
Absolute delish Ben!!!!!!!
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Thank you Davorka!
Wow this sauce is something new to me, I love the combo of flavours, those chestnuts will give it a nice sweet touch, yum
Thank you Raymund!
Wow, love the earthy warm flavours in this pasta! So delicious!
Thank you, Michelle!
This looks and sounds fantastic. I love when chestnuts are in the stores, and try to use them as much as possible during their season. Love this pasta! :-) ~Valentina
Thank you Valentina!
Yum!! The flavors in this pasta sauce sound incredible! And I’m with Andrew; pasta is rarely a bad idea. I look forward to making this for my family.
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I love a Christmas pasta! Yours sounds so flavorful, and so full of herbs and spices! I love it!
Thank you, Jeff!
That’s an interesting choice of pasta shape for the sauce you made. Pasta would be served at Christmas in a lot of homes.
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I love the combo of flavours in this pasta dish…bet it disappeared in no time :-)
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Thank you, Angie!