pasta and pancetta and peas in a gorgonzola sauce

Name: Pasta and Pancetta and Peas in a Gorgonzola Sauce
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 18 ounce(s) Paccheri pasta or large rigatoni; 8 ounce(s) gorgonzola cheese; 4 ounce(s) pancetta; 1 cup(s) peas, frozen petite; 1 cup(s) heavy cream; 3 tablespoon(s) parsley; 4 tablespoon(s) Parmigiano-Reggiano, grated; 2/3 teaspoon(s) coarse sea salt; 2/3 teaspoon(s) black pepper

(2 RATINGS)

987 Pinches 2 Photos

Alex Callegari

Miami, FL

Updated on Oct 1, 2015

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

Rate

Blue Ribbon Recipe

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.

— The Test Kitchen

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4 to 6

Ingredients

18 ounces Paccheri pasta or large rigatoni
8 ounces gorgonzola cheese
4 ounces pancetta
1 cup peas, frozen petite
1 cup heavy cream
3 tablespoons parsley
4 tablespoons Parmigiano-Reggiano, grated
2/3 teaspoon coarse sea salt
2/3 teaspoon black pepper

How To Make pasta and pancetta and peas in a gorgonzola sauce

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.

Step 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.
Step 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.
Step 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.
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