Creamy pasta with mushrooms and pancetta

Mushrooms and pancetta are just meant to be together! I love the combination of these flavours and it is such an easy recipe to make with pasta!

Ingredients:

  • Mushrooms, 250g
  • Pancetta, 4 slices
  • Cream, 150 g
  • Pasta (mezze maniche or rigatoni) 320g
  • White onion, 1
  • Butter, 1 tablespoon

Recipe:

  1. Peel the onion and cut it finely
  2. Melt the butter in a pan
  3. Add the onion and leave it to cook until softened but not golden
  4. Wash the mushrooms, cut in slices and add them to the pan
  5. Add some water to the pan
  6. Cut the pancetta in squares
  7. Put the pancetta in a separate Pan and Cook it in its own fat
  8. Cook the pasta
  9. Mix the pasta with the mushrooms
  10. Add the cream
  11. Add the pancetta on top

Enjoy!!

Creamy pasta with gorgonzola

Gorgonzola is a very controversial cheese: you either love it or hate it. I fall in the first group, it is so versatile and tasty, I would have it with pizza, pasta, bread, meat – basically any savoury food!

This pasta recipe is a very quick one, but I promise it is delicious!

Ingredients:

  • Gorgonzola Dolce, 350 g
  • Pasta (penne, rigatoni, mezze maniche) 320g
  • Butter, one tablespoon
  • Cream, 150 g

Recipe:

  1. Boil the water

2. When you add the pasta to the water, start making the sauce

3. In a pan, at a very low temperature, melt the butter and add the gorgonzola. Leave them to melt

4. When the pasta is ready, drain it and add it to the gorgonzola and butter

5. Stir everything and add the cream. Stir again until spread evenly

Enjoy!

Artichoke risotto

Spring means artichokes! This recipe is very easy and simple, you can also add to your risotto anything you like: pancetta, shrimps, olives, etc…

Ingredients for the vegan option:

  • Artichokes, 4
  • Rice, 240g
  • White wine, half a glass
  • Vegetable stock, 1 litre
  • lemon, 1
  • White onion, 1
  • Salt
  • Pepper

If you don’t want the vegan option add the following:

  • Butter, 2 tablespoons
  • Grated parmesan cheese, 3 tablespoons
  • Double cream, 3 tablespoons

Recipe:

  1. Prepare the artichokes: remove the external leaves, remove the top and the base
  2. Cut the artichokes in 4 pieces and place them in a bowl with water and lemon juice – leave them for 30 minutes
  3. Peel and cut the onion
  4. Warm some oil in a pan and add the onion
  5. Rinse the artichokes and put them in the pan, let them cook for 15 minutes
  6. Boil the vegetale stock
  7. Optional: If you want, add the butter
  8. Add the rice
  9. Add the wine and let it evaporate
  10. Add some stock and keep stirring until the stock doesn’t get absorbed
  11. Add stock any time the rice becomes dry and keep stirring all the time
  12. Add salt and pepper as you like
  13. Optional: when the rice is almost done, add the parmesan cheese and the cream

Enjoy!

Asparagus and potatoes vellutata

This is a very delicate recipe, it combines the bitter taste of the asparagus with the creamy and sweet taste of the potatoes, and the result is great!

Ingredients:

  • Asparagus to clean, 500g
  • Potatoes, 300g
  • Vegetable stock, 1 litre
  • White onion, 1
  • Double cream, 150g
  • Olive oil
  • Salt
  • Pepper

Recipe:

  1. Cut the onion roughly
  2. Add some oil in a pan and warm it up
  3. Add the onion
  4. In the meantime boil the stock
  5. Add some hot stock to the onion
  6. Peel and cut the potatoes
  7. Add the potatoes in the pan with the onion
  8. Take the white ends off from the asparagus and peel the body until you see the white
  9. Cut the asparagus and add it to the potatoes and onions
  10. Add the rest of the stock
  11. Let everything to cook for 30 minutes or until the potatoes are soft
  12. Add salt and pepper as you like
  13. Blend everything together until you get a nice cream
  14. Add the cream and stir

Enjoy!

My mushroom risotto

I lost count of how many times I made mushroom risotto, it is my favourite dish and I did so many experiments before reaching the absolute perfection!

My recipe is slightly different from the authentic Italian version, but I will make some notes in my steps to let you know what the proper recipe says, so that you can make your decision (spoiler alert: my version is spot on, I absolutely LOVE IT).

Ingredients for 5 people:

  • Mushrooms
    • My version: Portobello mushrooms 150g Chestnut mushrooms 150g, Woodland mushrooms 150g
    • Authentic recipe: porcini mushrooms 450g
  • One small white onion
  • White wine 1/2 glass
  • Arborio rice 400g
  • Parmesan
  • Butter
  • Olive oil
  • Salt
  • Pepper
  • Vegetable stock 1litre

Additional, for my version:

  • Double cream
  • Rosemary

Recipe:

  1. Wash the mushrooms
  2. Put the vegetable stock to boil
  3. Chop the onion very finely
  4. Put the onion in a pan with oil (2-3 tablespoons) and butter (1-2 tablespoons)
  5. Cut the mushrooms
  6. When the onion becomes clear (not goldened) add the rice
  7. Add the wine and stir until it evaporates
  8. Start putting some vegetable stock with a cooking spoon. Dont “drown” the rice, add some stock any time it evaporates.
  9. Add the mushrooms
  10. Keep adding the stock until the rice is ready
  11. When it is almost done, add one tablespoon of butter and grated parmesan, as much as you like
  12. Add salt and pepper as you like

The authentic Italian recipes is completed, but for extra taste you can add these two steps:

13. Add some rosemary, 1 or 2 tablespoons as you like

14. When the rice is ready, turn the heat off and add 2-3 tablespoons of cream, even more if you prefer your risotto very very creamy!

I really hope you love it as much as I do!!!