Recipe
Wagon Wheel Pasta with Mushrooms, Chestnuts and Pancetta
From his time in Pistoia, Adam was impressed with the versatility of mushrooms and chestnuts in their cooking. Reflecting on this on his return to Australia, Adam developed this unique recipe using the Wagon Wheel pasta shape. This recipe was featured in Adam's Pasta Pilgrimage, season 2, episode 19. Recipe by Adam Swanson
Serves: 4
As seen on: Adam's Pasta Pilgrimage (Season 2: Episode 6)
Ingredients
- 1 packet San Remo Wagon wheels
- 4 tbsp olive oil
- 2 tbsp butter
- 2 shallots, peeled & finely diced
- 400g Swiss brown mushrooms, sliced
- 150g sliced pancetta, finely diced
- 1 cup chestnut meat, sliced
- 2 cups of cream
- ¼ cup flat leaf parsley, chopped
- Salt & pepper
- ½ cup grated parmesan
- 1tsp black truffle paste
Instructions
- Pre heat the oven to 200c.
- In a large frying pan heat olive oil and butter on medium heat.
- Place Swiss brown mushrooms and shallots to the pan and cook for 3 to 4mins or until just soft.
- Cook pasta as per packet directions
- Add pancetta to mushrooms and cook until pancetta is just turning crispy.
- Pour cream into pan and bring to the boil. Once boiling, reduce to a simmer.
- Reduce sauce, until it coats the back of a spoon.
- Next add truffle, stir through and turn off heat. Once pasta is cooked, strain and add to pan.
- Toss through the pasta and evenly place into 4 small baking bowls or 1large baking dish.
- Sprinkle parmesan over pasta and crumble chestnuts over the top.
- Bake in oven for 10mins or until pasta is crispy.