Serves: 8
I created this pasta dish using gluten-free corn and rice pasta. You wouldn’t know it was gluten-free because it is full of flavours and creaminess. I went to the Italian grocery store and purchased fresh montasio, caciocavallo, aged provolone and mozzarella. I had grated parmesan at home to make this the five cheese I used. Of course you can use any five cheeses you like but they need to be ones that melt when put into whip cream.
Ingredients
800 grams pasta
1 tbsp olive oil
200 grams diced pancetta
1 shallot finely chopped
2 cups whip cream
½ cup shredded montasio
½ cup shredded caciocavallo
½ cup shredded aged provolone
½ cup shredded mozzarella
Parsley and grated parmesan for garnish
Directions
Boil pasta per instruction on package
Heat oil on high in large wok style pan, big enough for pasta to be mixed in later
Add pancetta and shallot and sauté until pancetta is cooked to a light brown bits forming
Stir in whip cream and montasio, caciocavallo, provolone and mozzarella cheeses until cheese is fully melted.
Let cook for three to four minutes and set aside until pasta is cooked
Put the sauce back on the element and add the pasta
Stir well until pasta is smothered with sauce
Plate immediately and garnish with parsley and parmesan
Comments