Creamy Sherry & Cheese Sauce

1. 1

   Saute the onion, garlic, mixed dried herbs and diced pancetta in the olive oil until the pancetta is cripsy and the mushrooms and onion are softened and browning slightly.

2. 2

   Add the sherry and boil until reduced by around half.

3. 3

   Turn the heat off and let it cool until just WARM but no longer boiling hot and stir in the cream cheese until the sauce is well mixed and takes on a nice creamy consistency.

4. 4

   Serve warm over pasta. Can also be chilled and reheated if not needed immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.