Pasta with Pancetta in Creamy Gorgonzola Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g noodles, pasta (dry weiht), possibly fettuccine
- 200 g bacon, (pancetta, air-dried Italian pork belly)
- 125 ml sweet cream
- 1 dash Tabasco or hot chilli sauce or smoked chilli a.d. Mill
- 1 tablespoon olive oil
- 1 clove garlic
- 1 squirt lemon juice, (no concentrate)
- 1 tablespoon parsley, smooth
- 4 tablespoon parmesan, roughly sliced
- 150 g Goronzola
Print Recipe
Pin Recipe Instructions
- Finely dice the pancetta and sauté in a little olive oil. Add the finely chopped garlic, let it cook without browning. Gradually mix in the crumbled Gorgonzola while stirring and allow to melt. Pour in the cream and stir until smooth, season to taste with a splash of Tabasco + lemon juice.
- Cook the pasta al dente, drain it and pour the sauce over it. Sprinkle with parmesan and parsley.
- The dish is very powerful, but tasty. As a starter, a maximum of half per person is sufficient, rather even less.
- For info:
- There are different types of pancetta. It is bacon that is offered in different spices. Depending on the seasoning, the sauce has a different flavor.
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