Recipe: Perfect Four cheese penne with mushrooms, pancetta and toasted walnuts

Four cheese penne with mushrooms, pancetta and toasted walnuts. I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch. It was definitely a restaurant quality dish. Divide the penne mushroom florentine between large shallow bowls and top with toasted walnuts.

Lastly, I tossed them with penne, pancetta, and the ultimate mediator, grated pecorino cheese. until days after I'd made this dish that I realized its unconscious inspiration—clearly apartmentcooker's winning recipe in the greens contest: Kale with Pancetta Cream and Toasted Rosemary Walnuts. This cheesy pasta dish is comforting, hearty, delicious and—surprise!—meatless. Filling whole grains, low-fat protein and a touch of heat make this recipe a keeper! You can have Four cheese penne with mushrooms, pancetta and toasted walnuts using 12 ingredients and 5 steps. Here is how you achieve that.

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

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

Serve with a salad and crusty bread. —Janet Elrod, Newnan, Georgia. Cut into discs with a four-centimetre wide cookie cutter dipped in cold water and arrange four rows of three slightly overlapping discs on a lightly oiled baking dish. Trim mushrooms, thickly slice and toss in olive oil, parsley, salt and pepper. Put mushrooms and pancetta on top of gnocchi and bake for.

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!.

Penne pasta baked with cremini mushrooms, chicken, pancetta and three cheeses: fontina, mozzarella and Parmesan. Meanwhile, heat the oil in a medium skillet over medium heat. Four different kind of cheese (Philadelphia cream cheese, blue cheese, cheddar, and Parmesan cheese) mixed with pancetta and penne rigate. Saute the pancetta and lightly sauté the procciutto in a skillet. Put the fettuccine pasta in a warmed large shallow dish.