Creamy Chestnut Pasta with Prosciutto, Rosemary, and Nutmeg

This Creamy Chestnut Prosciutto Pasta is an elegant and comforting dish that beautifully captures the essence of the winter season. With its velvety chestnut sauce, salty prosciutto, and a fragrant touch of rosemary and nutmeg, this meal strikes the perfect balance between cozy comfort and refined simplicity.

Hey, folks – I hope you all are doing well!

Although it might feel just a touch early for fully festive recipes, I’ve decided it’s time to start easing into the holiday season. I always find that early November is perfect for sharing something warm, savoury, and comforting before all the sparkle of December recipes begins. So, let’s dive into this Creamy Chestnut Prosciutto Pasta recipe – a cozy winter dish that’s simple yet elegant enough for any special occasion.

Why You’ll Love This Creamy Chestnut Prosciutto Pasta

• Cozy and Elegant: Creamy chestnut sauce and prosciutto create a restaurant-worthy flavour combination that feels indulgent yet easy.
• Perfect Winter Comfort: Earthy, nutty, and aromatic – the ideal dish for chilly evenings.
• Quick and Simple: Comes together in under 30 minutes with minimal prep.
• Versatile: Adjust the richness by using cream, broth, or a mix of both for your preferred texture.

Pasta with Creamy Chestnut Sauce: Flavour and Texture Profile

This pasta offers an irresistible contrast of flavours – silky cream sauce with a subtle nuttiness from the chestnuts, salty crisp prosciutto, and the warm aroma of rosemary and nutmeg. Together, they create a savoury depth that’s comforting without being heavy. The cream ties everything together into a smooth, velvety coating, while the rosemary and nutmeg give it a festive winter touch.

Ingredients You’ll Need for This Recipe

To make this festive Creamy Chestnut Pasta with Prosciutto, Rosemary, and Nutmeg, you will need the following ingredients:

• Short pasta: Use penne, fusilli, or rigatoni — shapes that hold the creamy sauce beautifully.
• Cooked chestnuts: Bring mild sweetness and delicate earthy flavour that complements the salty prosciutto. I used vacuum-packed chestnuts, but you can roast them for best flavour.
• Prosciutto: Adds a savoury, slightly smoky note and chewy texture once sautéed.
• Shallots and garlic: Create a fragrant flavour base when cooked in olive oil.
• Fresh rosemary: Adds aromatic depth and pairs wonderfully with chestnuts and prosciutto.
• Cream (10% or 18%): Gives the sauce its signature richness; you can replace part with broth for a lighter version.
• Nutmeg and white pepper: Add subtle warmth and complexity.
• Olive oil: For sautéing the shallots, garlic, and rosemary.
• Salt: To balance the flavours – go lightly, as prosciutto adds natural saltiness.
• Pasta water (optional): Use a splash to loosen the sauce to your desired consistency.

Possible Substitutions and Additions

You can easily customize this chestnut pasta with prosciutto to suit your taste. Replace prosciutto with pancetta or bacon for a smokier note, or omit it entirely for a vegetarian version – the sauce is still incredibly flavourful on its own. For extra richness, stir in a handful of grated Parmesan or a small knob of butter before serving. You can also add sautéed mushrooms or caramelized onions for more depth.

How to Make Creamy Chestnut Pasta with Prosciutto, Rosemary, and Nutmeg

In a large skillet, heat olive oil over medium heat. Add the shallots, garlic, and rosemary and cook for a few minutes until fragrant and softened. Stir in the prosciutto, crumbled cooked chestnuts, nutmeg, salt, and white pepper, and continue cooking for about 5 minutes.

Pour in the cream and simmer gently for a few more minutes, allowing the sauce to thicken slightly and the flavours to meld together. If the sauce feels too thick, add a splash of pasta water to achieve a silky texture. Toss the cooked pasta with the sauce until well coated and serve immediately, topped with extra rosemary or grated cheese if desired.

More Cozy Chestnut Pasta Recipes

Are you looking for more festive pasta recipes like this Creamy Chestnut Prosciutto Pasta? Be sure to check more recipes below:

• Festive Chestnut Sausage Pasta with Brandy and Pancetta
• Chestnut Veal Pasta with Prosciutto – Comforting Winter Dinner
• Festive Chestnut and Bacon Pasta for Your Holiday Dinner
• Festive Pasta with Butternut Squash and Chestnuts
• Chestnut and Prosciutto Pasta with Rosemary: Rich and Festive

I’d love for you to try this Creamy Chestnut Pasta with Prosciutto, Rosemary, and Nutmeg. If you give this chestnut pasta recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cheers!

Creamy Chestnut Pasta with Prosciutto, Rosemary, and Nutmeg

Recipe by Ben | Havocinthekitchen

Cozy and elegant, this Creamy Chestnut Prosciutto Pasta blends a silky chestnut sauce with salty prosciutto, nutmeg, and fragrant rosemary.

Course: Pasta and Gnocchi, Chestnut Recipes, Festive MainsDifficulty: Easy

5.0 from 2 votes

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Servings

2-3

servings

Prep time

5

minutes

Cooking time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 250-300 g (about 9–10 oz) short pasta – such as penne, fusilli, or rigatoni.

• 1 tbsp. (15 ml) olive oil

• 2-3 small shallots, finely chopped

• 2-3 garlic cloves, minced

• 1/2 tbsp. minced rosemary or to taste

• 3-4 slices (about 75 g) prosciutto, chopped

• about 150 g cooked chestnuts, crumbled

• 1/4 tsp. grated nutmeg, or more to taste

• a pinch of white pepper

• about 2/3 cup (150-160 ml) cream, 10% or 18%

• salt for water and sauce (go lightly with the sauce, as prosciutto adds saltiness).

• Parmesan and olive oil, optional, for garnish

Directions

• Bring a large pot of well-salted water to a boil and cook the pasta according to the package directions until al dente. Reserve about ½ cup of the cooking water, then drain and set aside.
• In a meantime, in a large skillet, heat the olive oil over medium heat. Add the chopped shallots, garlic, and minced rosemary. Cook for about 3–5 minutes, stirring often, until fragrant and softened.
• Stir in the chopped prosciutto and crumbled chestnuts. Season with nutmeg, white pepper, and a small pinch of salt. Cook for about 5 minutes, allowing the prosciutto to crisp slightly and the chestnuts to absorb the flavours.
• Pour in the cream and bring to a gentle simmer. Let it cook for 3–4 minutes, stirring occasionally, until the sauce slightly thickens. If you prefer a lighter texture, replace part of the cream with broth.
• Add the cooked pasta to the skillet and toss until well coated in the sauce. If the mixture seems too thick, add a splash of the reserved pasta water until creamy and smooth.
• Divide among plates and serve immediately. Garnish with a bit of rosemary, grated Parmesan, or a drizzle of olive oil if desired. Enjoy!