Pasta and Pancetta and Peas in a Gorgonzola Sauce
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
18 ozPaccheri pasta or large rigatoni
8 ozgorgonzola cheese
1 cpeas, frozen petite
1 cheavy cream
4 TbspParmigiano-Reggiano, grated
2/3 tspcoarse sea salt
2/3 tspblack pepper
How to Make Pasta and Pancetta and Peas in a Gorgonzola Sauce
- 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.