|penne pasta with gorgonzola |
A pasta sauce which essentially involved melting gorgonzola in a little cream with salty pancetta and pasta cooked with red chard, took less than twenty minutes and was simply delicious.
Skill level: Easy
a knob of butter
4 x strips of pancetta (or streaky bacon), roughly chopped
150g gorgonzola cheese
freshly ground black pepper
400g penne pasta
red chard (optional)
- Prepare the chard by stripping the leaves off the stem. Cut the stem into thick chunks and the leaves into thin strips (about 1cm wide).
- Boil the pasta according to pack instructions (usually in lightly salted boiling water for about 10 minutes). Add the chard stem to the boiling water as the pasta is cooking.
- In a saucepan, melt the butter with a splash of olive oil, and then gently fry the pancetta until beginning to crisp up.
- Add the cream and the gorgonzola cheese. Stir until the cheese has melted.
- Add a little freshly ground black pepper. (There is no need to add salt since both the pancetta and gorgonzola are salty).
- When draining the pasta and chard, reserve some of the cooking water; (it is nice and starchy and helps the sauce cling to the pasta).
- Return the pasta to its pan together with the gorgonzola and pancetta sauce. Add the chopped chard leaves and stir through before serving. The heat of the pasta and the sauce will wilt the leaves slightly.
- Sprinkle over a few crushed toasted hazelnuts or walnuts before serving.