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Chestnut Carbonara

Chestnut Carbonara

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    4 serving
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Chestnuts are low in fat and high in complex carbohydrates with a low GI rating, so great for snacking on. 

This is a very easy supper and children can help prepare the dish by shelling the chestnuts - this is the most time-consuming part of the whole dish.

If fresh chestnuts are out of season, these can be replaced by frozen chestnuts.

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  • 350g chestnuts
  • 2 eggs
  • 2 tbsp parmesan cheese, finely grated
  • 2 cloves garlic, crushed
  • 8 rashers lean bacon, fat removed and roughly chopped
  • 150g shiitake mushroooms, roughly chopped
  • 1 Pinch black pepper
  • 500g fresh pasta
  • 1 drizzle olive oil


Step 1

Cut crosses in the pointed end of the chestnuts and place half of them in a microwave-safe bowl, microwave on high for 2 minutes, remove and repeat with the other half.

Step 2

Beat the eggs, add the grated parmesan cheese and a good pinch of black pepper, mix well.

Step 3

Shell the chestnuts and roughly chop.

Step 4

Place a drizzle of olive oil in a non-stick frying pan, add the garlic and bacon, once the bacon is cooked, add the mushrooms and chestnuts and sweat over a low heat for 5 minutes.

Step 5

Cook the pasta, drain and immediately add the chestnut mixture along with the egg mix. Stir; the hot pasta will cook the eggs.

Step 6

Serve with extra parmesan cheese, black pepper and a green salad.

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