Pasta with Gorgonzola, pancetta and rocket

    20 min

    Creamy because of the Gorgonzola, salty because of the pancetta and fresh because of the rocket. This pasta dish is a winner all round!


    Dorset, England, UK
    2 people made this

    Serves: 2 

    • 1 (250g) pack egg conchigliette
    • 110g (4 oz) Gorgonzola cheese
    • 1 (200ml) tub crème fraîche
    • 1 (130g) pack cubed pancetta
    • 1 clove garlic, crushed
    • 1 (50g) pack rocket
    • 1 (100g) ball fresh buffalo mozzarella cheese, cubed
    • salt and pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Boil the pasta in a large saucepan with lightly salted water according to the instructions on packet, or until al dente. Drain.
    2. Combine Gorgonzola cheese and crème fraîche in a food processor and blend. Set aside.
    3. In a frying pan on medium heat, cook the pancetta for 3 to 4 minutes. Keep on medium heat, add garlic and cook and stir for 1 minute. Remove pan from heat and add the rocket.
    4. Add Gorgonzola mixture, mozzarella and contents of the frying pan to drained pasta. Return to the heat for 1 minute to heat through, tossing well.
    5. Season and serve immediately in hot bowls.


    This recipe calls for conchigliette pasta, which is a mini variety of the pasta most commonly known as the "shell" pasta.

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