Ingredients with Measurements:
- 1 pound of fregona pasta
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 4 cups of whole milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 2 cups of sliced mushrooms
- 2 cups of shredded fontina cheese
- 1/4 cup of grated parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making the sauce
- Wooden spoon or whisk for stirring the sauce
Step-by-step instructions:
1. Start by boiling the fregona pasta in a large pot of salted water according to package instructions. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
3. Gradually add the milk, whisking constantly to prevent lumps. Cook the sauce for about 5 minutes, stirring frequently, until it thickens.
4. Add the salt, black pepper, and nutmeg to the sauce and stir to combine.
5. In a separate pan, sauté the sliced mushrooms in a little bit of butter until they are tender and lightly browned.
6. Add the shredded fontina cheese to the sauce and stir until it is melted and smooth.
7. Add the cooked fregona pasta and sautéed mushrooms to the sauce and stir until everything is well coated.
8. Pour the pasta mixture into a large baking dish and sprinkle the grated parmesan cheese on top.
9. Bake the pasta in a preheated oven at 375°F for about 20 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 690
Total fat: 39g
Saturated fat: 24g
Cholesterol: 124mg
Sodium: 681mg
Total carbohydrates: 54g
Dietary fiber: 2g
Sugar: 10g
Protein: 28g
Substitutions for ingredients:
- Fregona pasta can be substituted with any other short pasta, such as penne or rigatoni.
- Fontina cheese can be substituted with Gruyere or Emmental cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use different types of mushrooms, such as shiitake or oyster, for a different flavor profile.
- Add some chopped fresh herbs, such as parsley or thyme, to the sauce for extra flavor.
Tips and tricks:
- Be sure to whisk the sauce constantly while adding the milk to prevent lumps.
- Use a good quality fontina cheese for the best flavor.
- To make the dish ahead of time, prepare the pasta and sauce separately, then combine and bake just before serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the oven at 350°F for about 15 minutes, or until heated through.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter, garnished with some fresh herbs.
Garnishes:
Fresh herbs, such as parsley or thyme, or some grated parmesan cheese.
Pairings:
Serve the pasta with a side salad and some crusty bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a little bit more milk to thin it out.
- If the sauce is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Be sure to cook the pasta and sauce to the correct temperature to ensure that it is safe to eat.
Food history:
Fregona is a type of short pasta that is similar to penne. It is often used in baked pasta dishes, such as this one.
Flavor profiles:
This dish has a creamy and cheesy flavor, with a hint of nutmeg and the earthy flavor of mushrooms.
Serving suggestions:
Serve the pasta hot, straight out of the oven, with some fresh herbs or grated parmesan cheese on top.
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Region: Italian