Nothing will impress a lady more than a perfect, soft, delicate meal paired with a perfect wine and/or champagne. Do your homework, find out what she likes and buy fresh ingredients. Trust me, you will be glad you did. This recipe is easy. I mean E-Z! No excuses gentlemen. Go for it. I used handmade gnocchi, but you can use tortellini or ravioli (not cheese stuffed). Use something heavy that will stand up to the heavy cream sauce. It’s delicious. Penne will work in a pinch. We all love that, right?
Make your pasta according to directions. Do not overcook it. Cream sauce and overcooked pasta is a non-stop ticket to “Can we just order a pizza”?
Ingredients:
- 1 medium onion diced or 2 shallots if you are feeling fancy.
- 1/3 cup diced pancetta
- 1 1/2 cups sliced mushrooms
- 1/2 cup heavy cream. Keep an eye on this…you may need to add more if it dries up on you.
- 1 cup of peas
- 1 tbsp. minced garlic
- 2 tbsp. of olive oil
- salt and pepper
- parmiggiano-reggiano
Directions:
Heat olive oil over medium heat in a heavy-bottomed saucepan. Add onions, a PINCH of salt on onions. Heat through until translucent. Add garlic. Add pancetta and mushrooms and saute until slightly browned, about 5 minutes. Stir in cream. Remember to keep an eye on it, adding more if it’s too dried up. You don’t want your ingredients swimming in cream. Just enough to coat your pasta. That’s how I prefer it anyway. Add peas…heat them through. Add a little fresh cracked pepper, and parmiggiano-reggiano to taste. Add pasta to sauce and toss to combine. Serve with extra parmiggiano-reggiano. Garnish with green onions.
