- 8oz (225g) malfade pasta (or any ribbon-shaped pasta)
- 2 tbsp butter
- ¼ cup pancetta, cubed
- ¼ cup red onion
- 3 cloves garlic, minced
- 8oz (225g) mushrooms, sliced (cremini or button)
- Salt and pepper to taste
- ½ cup vegetable or chicken broth
- 1 cup heavy cream
- 1 tbsp thyme
- ½ cup Galbani Asiago Shredded, divided
- Fresh parsley, chopped (for garnish)
- ¼ cup Galbani Asiago Shredded for garnish
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the malfade pasta according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water for later use.
- In a large skillet, melt the butter over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and garlic cooking until translucent, another 2 minutes. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking.
- To the skillet, add the vegetable or chicken broth and let it simmer for a couple of minutes to reduce slightly. Pour in the heavy cream and thyme. Stir well to combine. Allow the sauce to simmer for a few more minutes.
- Combine the Galbani Asiago with the sauce and simmer until thickened. Add the cooked malfade pasta to the skillet with the creamy mushroom sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, you can add some of the reserved pasta water, a little at a time, to loosen it up.
- Garnish with chopped fresh parsley and Galbani Asiago Shredded Cheese.
When cooking the mushroom, if the pan is dry, add another tablespoon of butter to coat the mushrooms and help release their liquid.
Adding reserved pasta water to the sauce helps bind the pasta and sauce together and adds a silky texture. Use a ladle or measuring cup to gradually add the pasta water while tossing the pasta and sauce together. Add it a little at a time until you achieve the desired consistency.