Practical Method to Cooking Perfect Four cheese penne with mushrooms, pancetta and toasted walnuts
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To cook an unforgettable Four cheese penne with mushrooms, pancetta and toasted walnuts, below are the materials required:
- Provide 1/2 lb of penne (or your choice of pasta).
- Get 1 of boiling water.
- Take 1 of handful of chopped walnuts.
- Prepare 2 tbsp of olive oil.
- Take 1/2 cup of pancetta (or bacon).
- You need 1/2 lb of mushrooms (I used portabella).
- Get 5 of garlic cloves, minced.
- Get 1 tsp of dried thyme.
- You need 1/4 cup of dry white wine.
- Use 1 of salt and pepper to taste.
- Provide 3 tbsp of cream cheese.
- Take 1 cup of of shredded cheeses (I used parmiggiano, pecorino and asiago).
After readying the components, now you are ready to prepare your tasty Four cheese penne with mushrooms, pancetta and toasted walnuts by following the guidances below:
- 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!.
Top with walnuts and remaining cheese. When pancetta is done, add cream and broth. Add chopped mushroom and stir until reduced about half. Just before finishing, add lemon juice. Bring a pot of lightly salted water to boil, add pasta and cook until al dente.
Recipe : Four cheese penne with mushrooms, pancetta and toasted walnuts
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