Ingredients with Measurements:
- 1 pound cacioforte cheese, grated
- 1/2 pound mushrooms, sliced
- 1/2 pound pancetta, diced
- 1/2 cup white wine
- 1/4 cup olive oil
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound pasta (such as penne or fusilli)
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking mushrooms and pancetta
- Medium saucepan for making cheese sauce
- Grater for cheese
- Colander for draining pasta
Step-by-step instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add mushrooms and pancetta and cook until browned, about 8-10 minutes. Remove from heat and set aside.
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth. Gradually add milk, whisking constantly, until mixture is smooth and thickened.
4. Add grated cacioforte cheese to the saucepan and stir until melted and smooth. Add white wine, salt, and black pepper and stir until well combined.
5. Add cooked mushrooms and pancetta to the cheese sauce and stir until well combined.
6. Add cooked pasta to the skillet with the cheese sauce and stir until well coated.
7. Serve hot, garnished with grated Parmesan cheese.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet and saucepan should be heated over medium heat.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 625
- Fat: 32g
- Carbohydrates: 53g
- Protein: 29g
Substitutions for ingredients:
- Cacioforte cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Mushrooms can be substituted with any other type of mushroom.
- Pancetta can be substituted with bacon or prosciutto.
Variations:
- Add chopped fresh herbs, such as parsley or basil, to the cheese sauce for extra flavor.
- Add chopped garlic to the skillet with the mushrooms and pancetta for extra flavor.
- Add chopped tomatoes to the skillet with the mushrooms and pancetta for a pop of color and flavor.
Tips and tricks:
- Be sure to grate the cheese finely for a smooth sauce.
- Cook the pasta until al dente to prevent it from becoming mushy in the sauce.
- Use a good quality white wine for the best flavor in the sauce.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place leftovers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter for family-style dining.
Garnishes:
- Garnish with grated Parmesan cheese and chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with a crisp green salad and a crusty baguette.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled chicken or steak
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the cheese sauce is too thin, add a little more grated cheese to thicken it up.
Food safety advice:
- Be sure to cook the pancetta and mushrooms thoroughly to prevent any foodborne illnesses.
Food history:
- Cacioforte is a traditional cheese from Sardinia, Italy, made from sheep's milk.
Flavor profiles:
- This dish is rich and savory, with a creamy cheese sauce and salty pancetta and mushrooms.
Serving suggestions:
- Serve with a glass of red wine for a complete meal.
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Region: Italian