Wednesday, August 26, 2009

Chef Chuck's Pancetta Pasta with Gorgonzola

Pasta con Pancetta e Gorgonzola


A very quick and simply delicious pasta dish full of flavors, from the pancetta to the Gorgonzola. The extra virgin olive oil coats each piece of pasta, while the Gorgonzola releases it's buttery, salty bite.

Pancetta Pasta with Gorgonzola
1/2 pound angel hair pasta
4 tablespoons olive oil

2 slices pancetta, diced
3/4 cup Gorgonzola cheese, crumbled

1/4 cup pasta water
salt and pepper

Cook pasta in salted water till al dente, drain pasta reserving 1/4 cup pasta water. Meanwhile in a large frying pan heat olive oil and saute pancetta for about 5 minutes. Stir pasta into the pancetta pan along with the pasta water, Gorgonzola chunks, salt and pepper. Serve with a drizzle of olive oil on top.

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