Tagliatelle with chestnuts and mushrooms

Recipe: Tagliatelle with chestnuts and mushrooms

Tagliatelle recipe with chestnuts and mushrooms. Dough recipe, this time a winter dish with chestnuts and mushrooms topped with some bacon, a complete dough dish that we loved. What to do with chestnuts asked the granny, I invited her to taste these tagliatelle with chestnuts and mushrooms.

Recipe ingredients

  • Tagliatelle recipe with chestnuts and mushrooms: for 4 people
  • 500 g of fresh chestnut
  • 500 g of fresh Tagliatelle
  • 250 g of button mushrooms
  • 250 g chanterelles
  • 250 g of smoked bacon
  • 25 cl of liquid cream
  • 1 lime


  1. Split the chestnuts in half.
  2. Boil the chestnuts for 7 minutes.
  3. Let the chestnuts cool, then peel them, removing the two skins.
  4. Reserve 4 chestnuts and finely chop them for decoration.
  5. Roast the chestnuts in a pan with 30 g of butter, for 5 minutes
  6. Thoroughly clean the mushrooms.
  7. Reserve 4 button mushrooms and cut them finely for decoration.
  8. Roughly chop the rest of the mushrooms with a knife.
  9. Sear the bacon and as soon as they have shed fat.
  10. Add the mushrooms, stop cooking as soon as they are crisp, then set aside.
  11. Cook the tagliatelle in salted water.
  12. Pass the tagliatelle at the end of cooking.
  13. Add the cream, mushrooms, bacon and chestnuts.
  14. Stir gently, then serve on hot plates.

Preparation time: 45 minutes if you make your pasta fresh
Cooking time: 4 to 5 minutes
Number of people: 4
5 star rating: 1 review

What wine to drink with: Tagliatelle with chestnuts and mushrooms.

My favorite wine for this recipe: Chinon Cépage Cabernet Franc
Temperature between 16 ° and 17 °

Cut the mushrooms Sear the mushrooms Pre cooked Cooked chestnuts Peel Cook the bacon Mix with the tagliatelle Zoom

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