pasta gorgonzola

Penne pasta drenched in a creamy gorgonzola sauce with pancetta, mushrooms and leek. Creamy pasta recipes don&#039;t come more delicious than this!

Gorgonzola Pasta with Leek, Pancetta &amp; Mushrooms

Penne (or pasta of choice)

Gorgonzola, diced into large chunks

Leek, trimmed and diced (see notes)

tbsp Unsalted Butter

Salt & Pepper,

In a large pan over medium heat add pancetta. Fry for a few mins until it starts to leak fat and JUST begins to brown, then add mushrooms. Continue frying until the mushrooms soften and begin to brown, then add your diced leek.

Carry on frying, stirring frequently until the pancetta is crispy with the fat full rendered and the mushrooms/leeks are cooked through and nicely browned.

Meanwhile, add your pasta to a large pot of salted water (season the water well) and cook until al dente. Just before draining, scoop a cup of the starchy pasta water.

Melt 2 tbsp butter into the pan and once melted, pour in 1/2cup/125ml of the starchy pasta water. Quickly stir to emulsify the starchy water, pancetta fat and butter. Reduce it down for a few mins, stirring as you go, then pour in cream.

Give it a good stir then melt in the gorgonzola. Once fully melted, season to taste with salt and pepper. Simmer the sauce for a few mins until it begins to thicken, then stir through the pasta.

If the sauce is still slightly thin then keep it on the heat and stir until the sauce thickens around the pasta. With the same token, if the sauce soaks up too quickly then thin it back out with some more starchy pasta water.

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Penne pasta drenched in a creamy gorgonzola sauce with pancetta, mushrooms and leek. Creamy pasta recipes don’t come more delicious than this!

Gorgonzola Pasta with Pancetta, Leek and Mushrooms

Known as pasta alla cenere in Italy, this easy gorgonzola pasta with olives is a delicious creamy gourmet dish that has only 3 main ingredients. Plus, it takes less than 30 minutes to make! Perfect as a weeknight treat and special enough to serve to guests! Also delish as a side dish with chicken, pork or beef!

Easy Gorgonzola Pasta with Olives (pasta alla cenere)

penne

300 g Gorgonzola Dolce (10.5 ounces) (or vegetarian blue cheese

200 ml full fat milk or fresh cream (7floz)

olives

fresh marjoram or thyme (optional)

Parmigiano Reggiano

salt (for pasta.)

Remove the stones from the olives (if not already pitted) and chop them into very small pieces. Cut the skin off the Gorgonzola and cut it into small chunks.

Prepare the ingredients

Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again.

While you boil the pasta water, put the milk/cream and pieces of Gorgonzola into a deep skillet. Cook over a low heat, stirring continuously until the cheese has melted.

Add the chopped olives and then some fresh marjoram or thyme if using. Mix and cook on a very low heat for another minute. You can add some grated Parmigiano to thicken the sauce if necessary or just to make it even more cheesy!

Cook the pasta al dente according to the instructions on the packet. Save a cup of the pasta cooking water and drain the pasta. If the sauce seems thick add some pasta cooking water, stir, and then add the pasta. Mix the pasta and sauce together well and serve immediately with grated Parmigiano or grana if required.

Cook this recipe.

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Easy Gorgonzola Pasta with Olives (...

Top 2 pasta gorgonzola recipes from across the web

The most viewed pasta gorgonzola recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gorgonzola Pasta with Leek, Pancett...

Easy Gorgonzola Pasta with Olives (...

The most viewed pasta gorgonzola recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine