Six years ago, Keith and I were in Verona celebrating our 6 month anniversary of being married. On the second night we stumbled upon a tiny restaurant where for forty six euros Keith and I enjoyed a feast worthy for a king, which include three courses, a prosecco aperitif, coffees and a shot of grappa (which we are not really fans of but the waiter was really friendly so it was hard to say no). The most memorable part of the meal was the pasta which Keith has re-created tonight. The gorgonzola cheese works perfectly with the walnuts which give the dish a lovely texture. Keith's Italian friend Tony came around for dinner this evening so the pressure was on to make something that could pass off as authentic cooking from his motherland. Thankfully, our guest was not disappointed and described the dish as heavenly.
- 200g pasta
- 100g Gorgonzola cheese cut into cubes
- 80g pancetta or bacon
- 100g Mushrooms, coarsley chopped
- 2 tbsp Créme fraiche
- 40g walnuts smashed or blitzed into small pieces
- 1 small ciabatta roll, blitzed into crumbs
- 2 cloves garlic, finely chopped
- chopped parsley
- Put the pasta on to boil
- Whilst the pasta is boiling, cook the pancetta in a frying pan or skillet on a medium to high heat (no oil required)
- Add the mushrooms to the meat after about 2 to 3 minutes, reduce the heat and cook for a further 3 minutes.
- Remove the pancetta and mushrooms from the pan into a suitable container and set to one side.
- Heat the pan with a couple of tablespoons of olive oil and then add the garlic.
- Add the bread crumbs after about 20 seconds and mix well with the garlic. Reduce the heat so you don't burn the bread or the garlic and cook toast until golden brown.
- Drain the pasta but keep a few table spoons of the water. Return the pasta and water to the pan.
- Stir in the cheese, walnuts and creme fraiche followed by the bacon and mushrooms and stir well.
Serve in a pasta bowl and top with the toasted crumbs and chopped parsley.