Pasta Campanelle with Mushrooms in Roquefort Sauce
4 servings
15 minutes
Campanelle pasta with mushrooms in Roquefort sauce is a true delight for gourmets. Its roots trace back to European cuisine, where the combination of rich flavors is appreciated. The creamy sauce infused with the aroma of white wine, cream, and tangy Roquefort envelops the tender pasta, while mushrooms and bacon add depth to the flavor. A hint of garlic and thyme makes the dish even more expressive. This pasta is perfect for a cozy family dinner or an elegant gathering. The best way to enjoy it is with fresh baguette and a glass of white wine. Its unique taste and creamy texture make it an unforgettable gastronomic experience.
1
Boil the pasta al dente (10 minutes), leave some water — you may need to dilute the sauce.
- Campanelle: 300 g
2
Chop the onion finely, grate the garlic, cut the bacon, sauté in heated olive oil, stirring, until translucent - do not brown; add the mushrooms and sauté for another minute.
- Onion: 2 pieces
- Garlic: 3 cloves
- Smoked bacon: 2 pieces
- Fresh button mushrooms: 200 g
3
Pour in the wine, bring to a boil, and add cream.
- Dry white wine: 100 ml
- Cream 20% fat: 100 g
4
Add a piece of Roquefort to the boiling cream and stir with a whisk to dissolve the cheese in the cream sauce.
- Roquefort cheese: 100 g
5
Add thyme, salt, pepper, maybe a little sugar.
- Fresh thyme: to taste
- Salt: to taste
- Ground black pepper: to taste
6
Add the pasta to the sauce and gently mix with two spoons, place it on a plate, sprinkle with parmesan and black pepper.
- Grated Parmesan cheese: 50 g
- Ground black pepper: to taste