Italian cuisine is popular with many people because of its diverse dishes with rich, characteristic flavors. In particular, mushroom ice cream pasta is quite prominent and leaves many impressions on diners.
Housewives can refer to the varied mushroom ice cream pasta when combined with Gouda cheese to bring a new experience, especially changing the taste for children this summer vacation.
To make shiitake creamy pasta with Gouda cheese, housewives need to prepare 200gr of round-fiber Italian pasta (can be replaced with flat-fiber to taste), 50gr of bacon with bacon, 100gr of mushrooms (can be replaced with chicken thigh mushrooms), 50gr of Gouda cheese, 70ml of fresh ice cream, 30gr of Parmesan cheese and some other basic spices.
Next, the pork belly is just smoked into bite-sized pieces. vertical shredded mushrooms, about 5mm thick, thinly grated Gouda cheese.
In a large pan, turn on a small stove and add the pork belly, only add smoke and cook it to secrete fat without burning. When the pork belly is just in the smoke, turn dark, remove and set aside in a small bowl.
Boil a pot of water, add a little salt and add the noodles and cook for about 8 to 10 minutes until the noodles are tender.
Reuse a pan with tripe fat, add the mushroom fat to the island and season with a little salt, pepper and stir-fry. When the mushrooms are tender, continue to add fresh ice cream, Gouda cheese, season with salt, pepper, chili powder...
When the sauce mixture has been mixed together, add the noodles and add about 20ml of the flour mixture to the broth until the sauce is absorbed, turn off the stove and serve on a plate, sprinkle Parmesan cheese on top and enjoy.
Scalp pasta with Gouda cheese will be more delicious when eaten hot.
