Chestnut and Mushroom Tagliatelle Recipe for Fall

As the vibrant colors of autumn sweep through Southern Italy, so do its deep-rooted culinary traditions that warm the soul and celebrate the season's finest produce. Fall is synonymous with chestnuts and mushrooms in Italian kitchens, with families gathering to share meals that reflect the earthy, rich bounty of the harvest. One dish that embodies the essence of this time of year is Chestnut and Mushroom Tagliatelle.

This rustic dish pairs perfectly with a cozy evening spent with loved ones and a glass of wine, making it an ideal choice to enjoy as the weather turns cooler. Below, we dive into the significance of its star ingredients and how to prepare this simple yet impressive dish.

The Charm of Chestnuts in Italian Cuisine

Chestnuts are a cherished ingredient in many Italian fall dishes. Their subtle sweetness and hearty texture lend themselves beautifully to both savory and sweet recipes. Whether roasted over an open flame by street vendors or incorporated into pastas and stuffing, chestnuts are a versatile element of autumn’s bounty.

In Southern Italy, chestnuts are celebrated during local fall festivals, where they are showcased in various forms—boiled, roasted, and even turned into flour for baking. This ingredient’s versatility makes it a popular addition to pasta dishes, especially when paired with earthy, aromatic mushrooms.

Mushrooms: The Earthy Balance

Mushrooms, particularly porcini, are prized in Italian cuisine for their deep, woodsy flavor. Porcini mushrooms grow abundantly in the wild during the fall, making them a seasonal favorite. Their rich, umami profile is the perfect complement to the nutty sweetness of chestnuts, creating a harmonious blend that elevates simple pasta to gourmet heights.

Chestnut and Mushroom Tagliatelle Recipe

Ingredients:

• 12 oz (340 g) tagliatelle pasta
• 1 ½ cups fresh porcini mushrooms (or a mix of cremini and shiitake), cleaned and sliced
• 1 cup cooked and peeled chestnuts, roughly chopped
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup heavy cream
• ½ cup dry white wine
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become fragrant and translucent, about 2-3 minutes.
3. Cook the Mushrooms: Add the sliced mushrooms to the skillet and increase the heat to medium-high. Cook for about 5-6 minutes or until the mushrooms release their moisture and start to brown.
4. Add the Chestnuts: Stir in the chopped chestnuts and cook for an additional 2 minutes to blend the flavors.
5. Deglaze with Wine: Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let it simmer for 2-3 minutes or until most of the wine has evaporated.
6. Make the Sauce: Reduce the heat to medium and add the heavy cream and butter. Stir until the butter melts and the sauce begins to thicken slightly. Season with salt and pepper to taste.
7. Combine with Pasta: Add the cooked tagliatelle to the skillet, tossing gently to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is achieved.
8. Serve and Garnish: Transfer the tagliatelle to a serving dish. Sprinkle with chopped fresh parsley and, if desired, grated Parmesan cheese. Serve immediately while warm.

The Perfect Pairing

Chestnut and mushroom tagliatelle pairs beautifully with a light white wine, such as a Pinot Grigio or a Soave. These wines complement the earthy notes of the dish without overpowering its delicate flavors.

For those seeking a deeper connection with autumn’s essence, consider pairing this meal with a side of roasted vegetables or a simple arugula salad with lemon vinaigrette. The contrasting textures and flavors will enhance the dining experience, providing a well-rounded, seasonal Italian meal.

Why This Dish Captures Fall

Chestnut and mushroom tagliatelle is more than just a meal—it’s an homage to the season. The combined flavors of chestnuts and mushrooms reflect the warmth and comfort that autumn brings to Italian households. This dish exemplifies the simplicity and depth of Italian cooking, emphasizing that great meals start with fresh, seasonal ingredients.

At La Fontana, we embrace the changing seasons by offering dishes that capture the spirit of Italy. This fall, we invite you to enjoy this traditional dish at home or come by and let us serve you an authentic taste of autumn.

Enjoy crafting this warm, hearty meal, and experience how Southern Italian cuisine celebrates the flavors and comfort of the fall season.