Instruction Make Simple Four cheese penne with mushrooms, pancetta and toasted walnuts

Four cheese penne with mushrooms, pancetta and toasted walnuts. Once the mushrooms have cooked add the garlic, the thyme and freshly cracked pepper. Stir a few times, next add the wine. Low Carb Crock Pot Beef Ribs Recipes.

Add the pancetta mixture and toss thoroughly. In a medium bowl, combine the Gruyère and fontina. I did not make this according to the recipe. You can cook Four cheese penne with mushrooms, pancetta and toasted walnuts using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Four cheese penne with mushrooms, pancetta and toasted walnuts

1. Prepare 1/2 lb of penne (or your choice of pasta).
2. Prepare 1 of boiling water.
3. You need 1 of handful of chopped walnuts.
4. You need 2 tbsp of olive oil.
5. Prepare 1/2 cup of pancetta (or bacon).
6. It's 1/2 lb of mushrooms (I used portabella).
7. You need 5 of garlic cloves, minced.
8. You need 1 tsp of dried thyme.
9. Prepare 1/4 cup of dry white wine.
10. It's 1 of salt and pepper to taste.
11. It's 3 tbsp of cream cheese.
12. It's 1 cup of of shredded cheeses (I used parmiggiano, pecorino and asiago).

I dry roasted the pine nuts in a large pan & set aside. In the same pan I sautéed the asparagus & pancetta while I made the pasta. I added all the other ingredients to the pan (along with the pasta), tossed everything together, then topped with cheese & pine nuts. Carefully fill mushroom cups with cheese mixture pressing down lightly with your finger to fit a little bit more.

Four cheese penne with mushrooms, pancetta and toasted walnuts step by step

1. Fill a large pan with water, bring to a boil and follow the directions on the pasta package for the cooking time..
2. In a medium sized pan toast the chopped walnuts. Remove from pan and set aside..
3. 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..
4. 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.).
5. 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!.

Sprinkle each stuffed mushroom with a little bit of cheese and bacon. Add the olive oil, two turns of the pan. Add the onion and garlic, stir to soften a few minutes more, then add the wine and cook until the wine evaporates. Add the stock and bring to a bubble. Add the cream and reduce the heat to medium-low.