The Havarti cream sauce gets a flavor boost from sautéed ham and mushrooms. The wide pappardelle is the perfect vehicle to transport the rich sauce from plate to your mouth.
Cheesy Mushroom Pappardelle
2 tablespoons unsalted butter
4 ounces deli ham or pancetta, diced
1 onion, chopped
2 cloves garlic, minced
Salt and freshly ground pepper
12 ounces button mushrooms, sliced
2 tablespoons flour
3 cups whole milk
8 oz pappardelle pasta
1/2 cup grated Havarti cheese (about 2 ounces)
2 tablespoons chopped fresh parsley
6 tablespoons grated Parmesan cheese (about 3 ounces)
1. Preheat broiler. Bring a large pot of water to a boil.
2. Meanwhile, melt butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms and cook until tender, about 5 minutes.
3. Add the flour to the skillet and cook, stirring, 1 minute.
4. Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes. Remove skillet from the heat.
5. Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
6. Add the Havarti, parsley and 3 tablespoons Parmesan to the skillet and toss using tongs. If the sauce seems too thick, gradually add the reserved cooking water.
7. Sprinkle pasta with the remaining 3 tablespoons Parmesan. Broil until bubbly, about 2-4 minutes.
Recipe from Food Network Magazine
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