Pasta and Pancetta and Peas in a Gorgonzola Sauce

Alex Callegari

By
@musclesmarinara

This is my family's favorite pasta dish. I have had the pleasure to serve this to the men and women that I work with at the Fire department and the honor of serving it to the President of the International Association of Professional Firefighters at a private dinner which I was asked to cook for. This is a dish that any one can make. I use the Paccheri pasta found at William Sonoma. However, any large Rigatoni found in your local grocery store will work just the same. Bon Appetite


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Comments:

Serves:

4 to 6

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Good and creamy, this is an impressive pasta dinner that comes together very easy. I used large rigatoni which allowed for ample cheese sauce coverage. Expect big smiles on everyone's face when they dig in.

Ingredients

18 oz
Paccheri pasta or large rigatoni
8 oz
gorgonzola cheese
4 oz
pancetta
1 c
peas, frozen petite
1 c
heavy cream
3 Tbsp
parsley
4 Tbsp
Parmigiano-Reggiano, grated
2/3 tsp
coarse sea salt
2/3 tsp
black pepper

Directions Step-By-Step

1
Bring a large pot of water, 4 to 5 quarts, to a rapid boil. Add a Tbsp. of sea salt. Toss in the Paccheri or large rigatoni pasta and cook according to instructions. Al Dente is preferred so remove before pasta is fully cooked.
2
In a large sauté pan add 1 tbs of extra virgin olive oil and 4 oz. of cubed pancetta. Cook at medium temperature until fat has been rendered out of pancetta and is crispy. With a slotted spoon take Pancetta out and set aside.
3
In the sauté pan add the cream, gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and the sauce comes together.
4
Once pasta is cooked and still al dente toss directly into large sauté pan add peas and pancetta. Garnish with parsley or additional Parmesan cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian