Pasta Ai Quattro Formaggi Cremosa Con Pancetta (creamy Four Cheese Pasta With Pancetta)
Indulge in the rich and creamy flavors of Mantuan cuisine with this Pasta ai Quattro Formaggi Cremosa con Pancetta. This dish combines the decadence of four cheeses with the savory goodness of pancetta, creating a truly satisfying meal.
Ingredients
- 400g pasta
- 100g pancetta, diced
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup grated Pecorino cheese
- 1/2 cup grated Gorgonzola cheese
- 1/2 cup grated Fontina cheese
- Salt and pepper to taste
Instructions
- In a large pot of boiling salted water, cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, cook the diced pancetta over medium heat until crispy. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the skillet.
- Pour the heavy cream into the skillet with the rendered pancetta fat and bring to a simmer.
- Add the grated cheeses to the cream, stirring constantly until melted and smooth.
- Season the cheese sauce with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat in the creamy cheese sauce.
- Top the pasta with the crispy pancetta before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 550
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 30g
Supplies
Large pot Skillet Stirring spoon
Tools
Grater Knife
Serving suggestions
Serve the Pasta ai Quattro Formaggi Cremosa con Pancetta with a side of garlic bread and a fresh green salad.
Tips & tricks
For an extra indulgent touch, sprinkle some extra grated cheese on top of the pasta before serving.
Cost
$15