Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, four cheese penne with mushrooms, pancetta and toasted walnuts. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Once the mushrooms have cooked add the garlic, the thyme and freshly cracked pepper. Stir a few times, next add the wine. Add to penne along with mascarpone, mozzarella, Parmesan, half the blue cheese and the reserved cooking water.
Four cheese penne with mushrooms, pancetta and toasted walnuts is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Four cheese penne with mushrooms, pancetta and toasted walnuts is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have four cheese penne with mushrooms, pancetta and toasted walnuts using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Four cheese penne with mushrooms, pancetta and toasted walnuts:
- Get 1/2 lb penne (or your choice of pasta)
- Prepare 1 boiling water
- Prepare 1 handful of chopped walnuts
- Make ready 2 tbsp olive oil
- Prepare 1/2 cup pancetta (or bacon)
- Take 1/2 lb mushrooms (I used portabella)
- Get 5 garlic cloves, minced
- Make ready 1 tsp dried thyme
- Make ready 1/4 cup dry white wine
- Make ready 1 salt and pepper to taste
- Take 3 tbsp cream cheese
- Get 1 cup of shredded cheeses (I used parmiggiano, pecorino and asiago)
Heat the oil over medium-high heat and cook the pancetta and onions until the onions are softened. Add the mushrooms and a pinch of salt and pepper and toss to combine. Four-cheese tortellini with peas and prosciutto in a cream sauce. Served with a side of pasta in tomato sauce.
Instructions to make Four cheese penne with mushrooms, pancetta and toasted walnuts:
- Fill a large pan with water, bring to a boil and follow the directions on the pasta package for the cooking time.
- In a medium sized pan toast the chopped walnuts. Remove from pan and set aside.
- Next add the olive oil and pancetta. Let it brown. Then add the mushrooms. Once the mushrooms have cooked add the garlic, the thyme and freshly cracked pepper. Stir a few times, next add the wine.
- Before draining the pasta reserve 1/2 cup of the boiling pasta water. (If you are going to use more cheese that indicated above, reserve more water, about 1 cup.)
- Once you drain the pasta, add it to the pan, together with the cheeses, the reserved pasta water and salt. Stir quickly so that the cheeses will melt and become creamy. Next add the walnuts. Stir to combine. Serve immediately and enjoy!
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