Creamy Chestnut Spaghetti

Kiki Cooks
by Kiki Cooks
5 Serves
40 min

Creamy Chestnut Spaghetti is one of my happiest inventions to date. I love the combination of flavors and textures in this dish, it really surprises me with its depth every time. This dish was inspired by the flavors of Rome. I always imagine walking the streets of Rome on a cold winter's night, buying some delicious freshly roasted chestnuts from a street vendor before grabbing a late dinner at a traditional, family-run Italian restaurant, to sit down for a hearty plate of creamy mushroom pasta and a glass of white wine. In this dish I have attempted to combine those experiences through a 'culinary walking tour' of my memories of Rome. Buon appetito!

Recipe details
  • 5  Serves
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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  • 550 grams spaghetti
  • 3 tablespoons olive oil
  • 1/2 white onion, finely sliced
  • 7 mushrooms, sliced thin
  • 6 cloves of garlic, peeled
  • 500 mL cooking cream
  • 200 grams sour cream
  • Salt and pepper to taste
  • 100 grams peeled and roasted chestnuts

In a medium sized pot, turn on high heat and fill halfway with water. Add in a pinch of salt, cover pot with lid and wait for it to boil.
When the water is boiling, add in the spaghetti and cover again until the spaghetti is 'Al Dente'. This should take around 10 to 15 minutes. Remove pot from head and carefully use a strainer to remove the water. Set the spaghetti aside.
In a large saucepan, heat oil on medium heat. Once hot, add in the onion, garlic and mushrooms. Let fry and caramelize for 10 minutes, using a wooden spoon to stir occasionally.
Stir in the cooking cream and sour cream. Once fully combined, add salt and pepper to taste.
Let the dish simmer for 7 minutes. Add in the chestnuts, stir until combined and remove from heat. Serve hot.