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.

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Author Heather

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

Get Recipe Ingredients

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