Go for date night at home and cook up a restaurant worthy pasta dish of Pappardelle with Mushrooms and Goat Cheese Cream Sauce.
Set the scene: Valentine’s Day
The place: A crowded, noisy restaurant
The people: You and your sweetheart
The feeling: Unromantic
You know it and I know it but why is there a need to go out every year just because the calendar reads February 14th? It’s just like any other day on the calendar but this one involves your favorite restaurant jacking up the prices and lowering expectations.
Don’t fall into the trap! Do me a favor and let’s do date night at home this time around!
So how do you make date night at home a little more special than your regular weeknight dinner?
It’s pretty easy and after 7 years of marriage, I feel like Braden and I are almost pros at this game. For starters, shut off the tv! We are guilty of sitting down at the coffee table and watching tv when we eat dinner. However when it’s date night, we set the table, turn on the record player (remember what that is?!) and enjoy each others company. On really special nights, some candles even get lit. A bottle of wine gets opened up and the mood is set.
Not too difficult at this point. Now on to the food! Keep things easy and this pasta does the trick, it’s comforting and easy to make but has the elevated feeling of something you might order at a restaurant. I went ahead and picked out the wild mushroom pack at my grocery store for a luxurious touch. The best part is that the entire meal is cooked in 30 minutes.
Which basically means, more time to spend with your sweetheart and less in the kitchen. So go forth and cancel those reservations on Sunday and pick up everything you need for this pasta. Don’t forget to pick out a movie to watch afterwards because the next best thing to date night at home is getting to do it all in your pajamas!
- 16 ounces pappadelle pasta (fresh preferred)
- 2 ounces pancetta, cut into 1/2 inch cubes
- 6 ounces shiitake mushrooms, cleaned, trimmed and sliced
- 8 ounces wild mushroom mix (sometimes label chefs mushroom mix), cleaned, trimmed and sliced
- 2 tablespoons unsalted butter
- 4 ounces goat cheese, room temperature
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- kosher salt and black pepper to taste
- chopped parsley for garnish
- Bring a large pot of salted water to boil and cook the pasta according to the package directions. Drain and set aside.
- In a large skillet over medium-high heat, cook the pancetta until crisp and remove with a slotted spoon to drain.
- Carefully pour out the grease until 2 tablespoons remain in the skillet. Place back on the heat source and lower the temperature to medium.
- Saute the mushrooms in the pancetta fat for about 5-7 minutes or until they start to soften and brown. Season with salt and pepper and add the 2 tablespoons of butter.
- Once the butter is completely melted, stir in the goat cheese and heavy cream and stir until the goat cheese has melted and the sauce starts to thicken up, about 4-5 minutes.
- Taste and adjust seasoning as necessary.
- Add the pasta and pancetta to the skillet and toss to coat.
- Transfer to a serving bowl and top with parmesan cheese and chopped parsley.
- Makes about 4 servings.
- To reheat leftover pasta, heat with some additional cream so that the pasta does not dry out.
[box] I love it when you make one of my recipes! Snap a photo and share it on my Facebook page or upload it to Twitter or Instagram and tag #littleredkitchen.[/box]
Valentine’s Day meal for us this year will be lunch before my husband goes to work. He’s not a pasta fan so I’m thinking I’ll make something like this for my dinner. Pinned.
Must be very satisfying ?
The pasta was really tasty. But I was scared of the pappardelle to sauce ratio. I think it might have been too much pappardelle for the sauce.