Pasta with Chestnuts and Parmesan Fondue

Name: Pasta with Chestnuts and Parmesan Fondue
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Tripoline 11.3 oz; Precooked chestnuts 1.67 cups; Shallot 1; Butter 1.4 tbsp; Sage to taste; Extra virgin olive oil 1 spoonful; Fine salt to taste; Fresh liquid cream 0.4 cup; Parmigiano Reggiano PDO cheese 0.6 cup

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 25 min
Serving: 4

PRESENTATION

Experience the rich flavors of autumn with this awesome pasta with chestnuts and Parmigiano fondue. Seriously good. This comforting dish comes from the beautiful regions of Emilia-Romagna and Lombardy in Northern Italy, celebrated for their sweet chestnuts and world-famous Parmigiano Reggiano. Here’s the thing: chestnuts are transformed into a creamy sauce, offering a subtle, natural sweetness that redefines traditional pasta. Plus, instead of the usual butter and sage, you get a warm, velvety fondue made with Parmigiano that perfectly coats every strand of long pasta. People in these regions love making this chestnut pasta recipe in the fall, when chestnuts are abundant and the chilly weather calls for cozy meals that still feel elegant.

Imagine diving into a plate of this chestnut pasta dish and experiencing the balance of flavors—the earthy, moist chestnut sauce meets the salty, tender Parmigiano fondue, creating a taste that feels both familiar and intriguingly new. Pretty much. It’s perfect for a relaxed dinner or a special occasion, offering a touch of Italian sophistication. And look, the Parmigiano fondue isn’t just creamy; it’s rich and golden, providing a sharpness that complements the mellow chestnuts beautifully. Some like to add a drizzle of extra virgin olive oil or a sprinkle of fresh herbs on top, but the main flavors do most of the talking. In Emilia-Romagna and Lombardy, combining chestnuts and cheese is a beloved autumn tradition. This chestnut pasta recipe pays homage to those roots while giving you a unique twist on the usual fall pasta dishes. Each bite is tangy, nutty, and incredibly satisfying, perfect for those moments when you crave comfort with a dash of style. Indulge in this Northern Italian classic and let it transport you to the heart of Italy's culinary heritage—where simplicity meets sophistication in the most delicious way possible. Really.

INGREDIENTS

Tripoline 11.3 oz (320 g)

Precooked chestnuts 1.67 cups (250 g)

Shallot 1

Butter 1.4 tbsp (20 g)

Sage to taste

Extra virgin olive oil 1 spoonful

Fine salt to taste

for the Parmesan fondue: Fresh liquid cream 0.4 cup (100 g); Parmigiano Reggiano PDO cheese 0.6 cup (60 g)

Preparation

How to prepare Pasta with Chestnuts and Parmesan Fondue

To prepare the pasta with chestnuts and Parmesan fondue, first clean and finely chop the shallot 1, then transfer it to a saucepan with a drizzle of oil and a pinch of salt 2; let it gently soften over low heat for about 5 minutes, stirring occasionally to prevent it from browning too much. When it is soft and translucent, add the pre-cooked chestnuts 3, browning them well together with the shallot for a few minutes.

Set aside a few chestnuts for the final decoration, while you wet the others with a couple of ladlefuls of hot water 4, lightly salt and let them cook for another 5 minutes, until they have softened 5. At this point, blend everything with an immersion blender 6.

You should obtain a smooth and velvety cream 7, then set it aside. Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente 8. In the meantime, prepare the fondue: heat the cream in a saucepan without bringing it to a boil. Once hot, turn off the heat and add the grated Parmesan Reggiano 9.

Stir with a whisk until the cheese is completely melted and you have a fluid and shiny cream 10. Meanwhile, in a large skillet, melt the butter and add the sage leaves 11; let them flavor over medium-low heat until the butter takes on a hazelnut color, stirring often to prevent it from burning. When it's ready, remove the sage 12.

Drain the pasta directly into the skillet with the butter 13 and start creaming by adding a ladle of cooking water to bind the sauce well 14, to obtain a creamy and enveloping consistency. To plate, place a couple of tablespoons of Parmesan fondue at the bottom of the dish 15.

Place the pasta on top and finish with a few spoonfuls of chestnut sauce 16. Finish off the dish with some fresh sage leaves 17 and the crumbled pre-cooked chestnuts set aside. Your hot pasta with chestnuts and Parmesan fondue is ready to be served 18!