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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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OMG this is the best!!!! Ingredients:
1 lb pasta |
4 cups half-and-half |
6 slices pancetta |
8 ounces fresh mushrooms |
4 ounces butter |
1 medium diced onion |
1 tablespoon minced garlic |
2 cups frozen peas |
6 ounces shredded fontina cheese |
4 ounces grated imported romano cheese |
1 dash pepper |
Directions:
1. Prepare pasta as usual in large pot of salted water. Cook al dente, which means pasta should be cooked through, but sill firm to the bite.
2. While pasta water is coming to a boil, prepare the sauce: Julienne pancetta. In 12 fry pan melt butter, add flour, then add pancetta. Cook for about 5 minutes until pancetta begins to crisp, add onions and garlic, cook until onions soften. Add mushrooms and cook until heated. Add half and half to fry pan and whisk together. Add frozen peas and simmer for about 5 minutes. Add pepper and stir until well mixed. Add Fontina cheese and stir until creamy and melted. Cook until the sauce bubbles and then reduce heat. Once your pasta is done, pour the sauce on top, and add cheese. Toss one more time before serving.
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