Tagliatelle with Sauteed Mushrooms, Roasted Meat & Chestnuts
With all seasonal fall foods like mushrooms, roasted meat and chestnuts these tagliatelle is luxury in the bowl.
- 15 oz egg tagliatelle
- 4 slices roasted meat , pork, veal or beef
- Rosemary sprig
- ¼ cup dry white wine
- 1 lb button mushrooms , sliced
- 2 tbsp butter
- 2 garlic cloves , crushed with a flat knife
- Handful of fresh parsley , chopped
- 15-20 boiled chestnuts , peeled
- Extra virgin olive oil
- Salt , pepper to taste
- Parmesan cheese for serving
If you happen to have any roasted meat leftovers feel free to use those.
Otherwise use fresh meat.
Cut meat slices in thin strips.
In a large skillet pan add some extra virgin olive oil, garlic and rosemary sprig.
Wait for garlic to become fragrant. Add meat stripes.
Cook cook for a few minutes until meat is lightly brown on the sides.
Add butter and mushrooms slices.
Add salt and pepper to taste. Finally add dry white wine.
Cook until there’s little to none liquid left.
Top with chopped fresh parsley, peeled chestnuts and give everything the final stir.
Boil fresh egg pasta according to direction on the package or until ‘al dente’.
Reserve a cup of cooking liquid.
Toss pasta in the pan with mushroom and meat sauce.
Add some cooking liquid if it needs more moisture.
Top with freshly grated Parmesan cheese and serve!
Note 1: If you have any roasted meat leftovers from the holiday table even better. Cut that meat in stripes, use some meat sauce from the bottom of the pan, then toss in the rest of the ingredients as per recipe instructions.
Note 2: If you don't have fresh chestnuts or they out of season you can use store bought roasted & peeled chestnuts instead. Steep them in hot water before use if you like a softer, like freshly boiled chestnuts bite.