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!
2 people made this
Ingredients
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
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- Boil the pasta in a large saucepan with lightly salted water according to the instructions on packet, or until al dente. Drain.
- Combine Gorgonzola cheese and crème fraîche in a food processor and blend. Set aside.
- 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.
- 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.
- Season and serve immediately in hot bowls.
Tip
This recipe calls for conchigliette pasta, which is a mini variety of the pasta most commonly known as the "shell" pasta.
