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pasta and pancetta and peas in a gorgonzola sauce

(2 ratings)
musclesmarinara avatar
Blue Ribbon Recipe by
Alex Callegari
@musclesmarinara
Miami, FL

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

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 @kitchencrew
(2 ratings)
yield 4 to 6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For pasta and pancetta and peas in a gorgonzola sauce

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

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

  • 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.
  • 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.
  • 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.
  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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