Button Pasta Recipe
orecchiette pasta, four cheese cream sauce, pancetta, mushrooms, green peas
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Ingredients
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Pasta
Four Cheese Cream Sauce
Pancetta and Vegetables
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside, reserving 1/2 cup of the pasta water for later use.
Making the Four Cheese Cream Sauce
- 3
Heat the Cream
In a medium saucepan over medium heat, pour in the heavy cream and bring it to a gentle simmer.
- 4
Add Cheeses
Stir in the cream cheese, Parmesan, mozzarella, and Gorgonzola cheeses until melted and smooth. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
- 5
Season the Sauce
Season the cheese sauce with salt and black pepper to taste. Set aside.
Cooking Pancetta and Vegetables
- 6
Cook Pancetta
In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crispy, about 4-5 minutes.
- 7
- 8
Add Peas
Stir in the frozen green peas and cook for an additional 2-3 minutes until heated through.
Combining the Dish
- 9
Mix Everything Together
Add the cooked orecchiette pasta to the skillet with pancetta and vegetables. Pour the four cheese cream sauce over the pasta and gently mix until everything is well combined.
- 10
Serve
Serve immediately, garnished with additional grated Parmesan cheese and cracked black pepper if desired.
