Pasta and Pancetta and Peas in a Gorgonzola Sauce

Alex Callegari


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

pinch tips: Perfect Pasta Every Time



4 to 6


15 Min


30 Min


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.


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

Directions Step-By-Step

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.
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.
In the sauté pan add the cream, gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and the sauce comes together.
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