Four cheese penne with mushrooms, pancetta and toasted walnuts Penne with Spinach, Mushrooms and Garlic. Remove pancetta to paper towels to drain. You're the most ubiquitous pasta shape on the block.

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

  1. You need 1/2 lb of penne (or your choice of pasta).
  2. You need 1 of boiling water.
  3. Prepare 1 of handful of chopped walnuts.
  4. It's 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. It's 1/4 cup of dry white wine.
  10. You need 1 of salt and pepper to taste.
  11. You need 3 tbsp of cream cheese.
  12. It's 1 cup of of shredded cheeses (I used parmiggiano, pecorino and asiago).

Four cheese penne with mushrooms, pancetta and toasted walnuts instructions

  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!.

Vary this recipe at will — use regular bacon instead of pancetta, or skip the meat altogether and use extra cheese to make a Add the garlic, chile and freshly ground black pepper to taste, and sauté until garlic and pancetta turn richly brown Drain penne and add it to pan with brussels sprouts mixture. Stir pancetta and Parmesan cheese into mixture; remove from heat. When pancetta is done, add cream and broth. Add chopped mushroom and stir until reduced about half. Just before finishing, add lemon juice.

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