Four cheese penne with mushrooms, pancetta and toasted walnuts

• 1/2 lb penne (or your choice of pasta)
• 1 boiling water
• 1 handful of chopped walnuts
• 2 tbsp olive oil
• 1/2 cup pancetta (or bacon)
• 1/2 lb mushrooms (I used portabella)
• 5 garlic cloves, minced
• 1 tsp dried thyme
• 1/4 cup dry white wine
• 1 salt and pepper to taste
• 3 tbsp cream cheese
• 1 cup of shredded cheeses (I used parmiggiano, pecorino and asiago)

1. Fill a large pan with water, bring to a boil and follow the directions on the pasta package for the cooking time.
2. In a medium sized pan toast the chopped walnuts.
3. Remove from pan and set aside.
4. Next add the olive oil and pancetta.
5. Let it brown.
6. Then add the mushrooms.
7. Once the mushrooms have cooked add the garlic, the thyme and freshly cracked pepper.
8. Stir a few times, next add the wine.
9. Before draining the pasta reserve 1/2 cup of the boiling pasta water.
10. (If you are going to use more cheese that indicated above, reserve more water, about 1 cup.)
11. Once you drain the pasta, add it to the pan, together with the cheeses, the reserved pasta water and salt.
12. Stir quickly so that the cheeses will melt and become creamy.
13. Next add the walnuts.
14. Stir to combine.
15. Serve immediately and enjoy!

penne, boiling water, handful, olive oil, pancetta, mushrooms, garlic, thyme, white wine, salt, cream cheese, cheeses

Taken from cookpad.com/us/recipes/368215-four-cheese-penne-with-mushrooms-pancetta-and-toasted-walnuts (may not work)