Pasta with Gorgonzola Cream Recipe
This Pasta with Gorgonzola Cream is made while the pasta cooks. The creamy gorgonzola sauce is so simple and loaded with flavor. Finish with crispy bacon, toasted walnuts and fresh parsley.
Servings: 6 Servings
Calories: 826kcal
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
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 creamy sauce. Toss the cooked pasta to coat and top with fresh parsley, toasted walnuts, and the crisp pancetta and serve.
Nutrition
Calories: 826kcal | Carbohydrates: 64g | Protein: 24g | Fat: 53g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 126mg | Sodium: 559mg | Potassium: 442mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1476IU | Vitamin C: 4mg | Calcium: 308mg | Iron: 2mg
