Creamy Gorgonzola Pasta

Gorgonzola pasta made in 25 minutes: orecchiette tossed in a tangy blue cheese cream sauce, finished with crisp pancetta, walnuts, and fresh parsley.

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Author Heather

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Colander
Liquid measuring cup (for reserved pasta water)
Cheese grater or microplane
Wooden spoon or silicone spatula

Ingredients

1 lb orecchiette pasta or other small pasta
4 oz diced pancetta or bacon
½ cup minced shallots approx. 2 med shallots
2 tbsp olive oil divided
5 oz gorgonzola cheese crumbled
2 cups heavy cream
½ cup grated Parmesan cheese plus more for serving if desired
4 garlic cloves minced
kosher salt to taste
black pepper to taste
1 tbsp fresh Italian Parsley minced
2 tbsp walnut pieces toasted

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Instructions

Bring a large pot of salted water to a boil. Cook pasta to desired doneness or according to the package.
While the pasta cooks, heat a large skillet over medium-high heat. Saute the pancetta in olive oil until crisp and cooked through. Remove to a paper towel lined plate.
Turn down to medium heat and add the shallots and saute for 2-3 minutes, or until translucent. Add the garlic and gorgonzola cheese and stir to combine. Stir in the heavy cream, 1/2 cup reserved pasta water, parmesan cheese, and season to taste with salt and black pepper. Cook until pasta sauce is thickened slightly, about 4-5 minutes.
Drain pasta and add to the cheese sauce. Toss the cooked pasta to coat and top with fresh parsley, toasted walnuts, and the crisp pancetta and serve.

Notes

*Key tip: Scoop out the 1/2 cup of pasta water before draining. It is what makes the sauce glossy.

**Ingredient note: Gorgonzola dolce melts smoothest and tastes milder. Piccante gives a sharper sauce.

***Doneness: Simmer gently, never boil hard, until the sauce lightly coats a spoon (4 to 5 minutes). Taste before salting, since pancetta and both cheeses are salty.

****Substitution: Bacon works in place of pancetta, and pistachios or pine nuts in place of walnuts. See the post for more swaps.

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