Hey everyone, it is O’Neill, welcome to my recipe website. Today, I’m gonna show you how to prepare a distinctive dish, four cheese penne with mushrooms, pancetta and toasted walnuts. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Italian Sausage Penne & Four Cheese Tomato SauceWhitneybond. Com. fresh basil, black pepper, chicken. Four different kind of cheese (Philadelphia cream cheese, blue cheese, cheddar, and Parmesan cheese) mixed with pancetta and penne rigate.
Four cheese penne with mushrooms, pancetta and toasted walnuts is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Four cheese penne with mushrooms, pancetta and toasted walnuts is something that I’ve loved my entire life.
To get started with this particular recipe, we must 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 that.
The ingredients needed to make Four cheese penne with mushrooms, pancetta and toasted walnuts:
- Prepare 1/2 lb penne (or your choice of pasta)
- Get 1 boiling water
- Take 1 handful of chopped walnuts
- Get 2 tbsp olive oil
- Take 1/2 cup pancetta (or bacon)
- Prepare 1/2 lb mushrooms (I used portabella)
- Take 5 garlic cloves, minced
- Take 1 tsp dried thyme
- Take 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)
Bring a pot of lightly salted water to boil, add pasta and cook until al dente. Toss pasta with sauce and serve with grated parmagiana cheese. To toast the walnuts, arrange them in a single layer on a baking sheet. You can find pancetta at any good Italian deli, try not to substitute as it makes the dish.
Step by Step 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!
If you like spice, add a dash or two of chilli flakes. Meanwhile, melt butter in a large frypan over medium heat. Add pancetta and saute until lightly browned. Known in Italy as 'Penne alla boscaiola', this is a traditional dish made of porcini mushrooms, pancetta and olives in a tomato or cream sauce. Make sure to pick a ridged pasta, such as penne or rigatoni, so it will trap the sauce better.
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