Pappardelle Pasta with Chestnuts, Mushrooms and Bacon

All lovers of food say it: “Everything in moderation. Well, that applies to this recipe. This rich dish is perfect for a family dinner, but is also dressed up enough to feed a dinner party on a cold winter’s night. The flavors are great, it can be made in advance and looks pretty too! Just make sure you don’t over do it on hors d’oeuvre  prior to this main entree! You don’t want your guests leaving with their buttons bursting 😉

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Click on quick recipe below to enlarge and print.

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First, score a cross on one end of each chestnut and back for 10-15 minutes.

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After you take them out of the oven. Most will have splits in them for you to easily peel the shell off. Chop them coarsely and set aside.

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Complete your prep work of chopping up mushrooms and garlic.

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Place oil and butter in skillet on high heat. Add garlic, mushrooms and thyme, reduce heat to medium.  Add the wine to the skillet and simmer until liquid is reduced by half.

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Add the cream, reduce heat. 006

I always use Applegate for my meats. They are USDA certified organic and the best quality. Cook the bacon to your liking, chop and add to the mixture.

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Add the spinach. You can steam this ahead of time or allow it to cook in the mixture.

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Casually stir in the ingredients so all is incorporated. 011Add the chestnuts…012

Follow directions on how to prepare pasta in a large pot. Make sure not to over cook. Drain the pasta and add to the mixture. 014

Incorporate the pasta with all other ingredients. Season with salt and pepper. Once plated, shave some cheese on top for additional flavor. 015

Voila! Enjoy! This recipe is great as leftovers as well!

 

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1 Comment

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One response to “Pappardelle Pasta with Chestnuts, Mushrooms and Bacon

  1. Looks amazing!! Thanks for the recipe!!

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