Lactalis Culinary

Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Creamy Bel Paese Linguini

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INGREDIENTS

5 tbsp. Unsalted butter
8 oz. Gourmet mushrooms, sliced
4 Medium garlic cloves, minced
6 oz. Guanciale, diced
16 oz. Green & white dried fettuccine
1 cup Heavy whipping cream
6 oz. Galbani Bel Paese, cut into small cubes
6 oz. Green peas, cooked
3 oz. Galbani Parmesan, grated
  Kosher salt & freshly ground black pepper to taste
  Spring pea shoots, for garnish

 

METHOD

  1. Melt butter in heavy, large skillet over medium-low heat. Add mushrooms, garlic, guanciale, and generous amount of pepper. Cook for about 5 minutes until mushrooms become juicy and guanciale starts to caramelize, stirring occasionally.

  2. Meanwhile, cook pasta in large pot of boiling, salted water and drain.

  3. Add cream and simmer until sauce thickens, about 4 minutes. Season with salt, then add Bel Paese cubes to sauce and stir until melted.

  4. Add pasta to sauce and toss in peas. Top with Parmesan and garnish with pea shoots and generous amount of pepper.

 

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