Pasta with Mushrooms and Chestnuts

Steps

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1. 1
   Prepare the chestnuts by boiling them and draining well. Transfer to an oven and roast until cooked through, turning and cutting them partway through to ensure even cooking.
   ▶ ≈0:16
2. 2
   Chop the shallot finely and mince the garlic. Clean the shiitake and baby bella mushrooms by washing and draining them thoroughly, then cut them into pieces.
   ▶ ≈1:48
3. 3
   Bring a pot of salted water to a boil and cook the pasta until al dente (approximately 12 minutes), then drain, reserving some pasta water.
   ▶ ≈5:43
4. 4
   In a pan, heat olive oil and cook the pancetta until crispy, then remove and set aside.
   ▶ ≈5:49
5. 5
   In the same pan, sauté the mushrooms until soft and fragrant.
   ▶ ≈10:03
6. 6
   Add the shallot and garlic to the pan and sauté until fragrant. Pour in a splash of white wine to deglaze.
   ▶ ≈10:41
7. 7
   Combine the cooked pasta with the mushroom mixture and roasted chestnuts. Add butter and cheese, stirring gently until well combined. Use reserved pasta water to adjust consistency if needed.
   ▶ ≈18:07
8. 8
   Season with salt and black pepper to taste. Top with additional Pecorino Romano cheese and serve hot.
   ▶ ≈21:32