Cut the Brussels sprouts in half and remove the stem end, then cut in half again. Slice the mushrooms and chop the steamed chestnuts and set aside.

Heat salted water and boil pasta until al dente.

Heat the olive oil in a large skillet; add in the bacon lardons and shallots and stir until the bacon pieces or browned. Add in the Brussels sprouts and saute for 5-6 minutes; then add the sliced mushrooms and steamed chestnuts. Stir in 2-3 tablespoons of the marscapone cheese and about 1/4 cup chicken broth. When all the vegetables are tender add in the cooked pasta.

Stir the pasta into the sauce. If needed add more chicken broth to create a sauce. If you do not want to use broth, add some of the pasta water. Grate some Parmesan cheese over pasta and serve immediately with more Parmesan on the side.