Ingredients with Measurements:
- 1 lb Valsassina tagliatelle pasta
- 1 cup roasted chestnuts, chopped
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Valsassina tagliatelle pasta and cook for 8-10 minutes or until al dente.
2. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes or until fragrant.
3. Add the chopped chestnuts to the skillet and stir to combine with the garlic and butter. Cook for 2-3 minutes or until the chestnuts are warmed through.
4. Pour in the heavy cream and stir to combine with the chestnuts. Bring the mixture to a simmer and cook for 2-3 minutes or until the sauce has thickened slightly.
5. Add the grated Parmesan cheese to the skillet and stir to combine with the sauce. Cook for 1-2 minutes or until the cheese has melted and the sauce is smooth.
6. Drain the cooked pasta and add it to the skillet with the chestnut sauce. Toss to combine the pasta with the sauce.
7. Season the pasta with salt and pepper to taste.
8. Serve the Valsassina tagliatelle with chestnuts hot, garnished with additional Parmesan cheese and chopped chestnuts if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 28g
Carbohydrates: 57g
Protein: 18g
Sodium: 400mg
Substitutions for ingredients:
- Valsassina tagliatelle pasta can be substituted with any other type of pasta
- Roasted chestnuts can be substituted with canned or vacuum-packed chestnuts
- Heavy cream can be substituted with half-and-half or whole milk
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese
Variations:
- Add cooked bacon or pancetta to the sauce for extra flavor
- Use walnuts or hazelnuts instead of chestnuts for a different twist
- Add sautéed mushrooms to the sauce for a heartier dish
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the dish
- Reserve some of the pasta water before draining the pasta to use in the sauce if it needs to be thinned out
- Toast the chopped chestnuts in a dry skillet before adding them to the sauce for extra flavor
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop with a splash of milk or cream to prevent it from drying out.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter for sharing. Garnish with chopped chestnuts and Parmesan cheese.
Garnishes:
Chopped chestnuts and grated Parmesan cheese
Pairings:
- A crisp green salad with a vinaigrette dressing
- A glass of Chardonnay or Pinot Noir
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out
- If the sauce is too thin, let it simmer for a few more minutes to thicken
Food safety advice:
- Be sure to cook the pasta and sauce to the appropriate temperature to ensure food safety
- Store leftovers in the refrigerator promptly
Food history:
Valsassina is a region in Lombardy, Italy known for its chestnuts. This dish combines the region's famous chestnuts with tagliatelle pasta for a hearty and flavorful meal.
Flavor profiles:
Creamy, nutty, savory
Serving suggestions:
Serve the pasta with a side of garlic bread and a glass of Chardonnay for a complete meal.
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Region: Italian