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Pasta with Peas, Pancetta and Gorgonzola
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Milk Street Facebook Community member Dorothy Higgins, of West Hartford, Connecticut, makes a deliciously rich and savory pasta dish with pancetta, peas and Gorgonzola. It’s a household favorite that she whips up on a weekly basis, sometimes with some arugula tossed in at the end. Higgins suggests gemelli pasta; we found that any medium curly shape, such as campanelle or cavatappi, works well for catching bits of peas and pancetta.
4 to 6
Servings
Tip
Don’t forget to save some of the cooking water before draining the pasta. The warm, starchy liquid helps melt the cheese into a silky sauce that clings to the pasta.
30 minutes
1 pound gemelli, campanelle or cavatappi pasta
Kosher salt and ground black pepper
1 tablespoon extra-virgin olive oil
4 ounces pancetta, chopped
2 tablespoons salted butter
1 medium shallot, finely chopped
3 medium garlic cloves, minced
1 1/2 cups frozen peas, thawed
2 ounces Gorgonzola cheese, crumbled (½ cup)
1 ounce Parmesan cheese, finely grated (½ cup)
1 tablespoon white balsamic vinegar
Ingredients
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1
pound gemelli, campanelle or cavatappi pasta
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Kosher salt and ground black pepper
-
1
tablespoon extra-virgin olive oil
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4
ounces pancetta, chopped
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2
tablespoons salted butter
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1
medium shallot, finely chopped
-
3
medium garlic cloves, minced
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1½
cups frozen peas, thawed
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2
ounces Gorgonzola cheese, crumbled (½ cup)
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1
ounce Parmesan cheese, finely grated (½ cup)
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1
tablespoon white balsamic vinegar
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt and cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain.
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02Meanwhile, in a 12-inch skillet over medium-high, combine the oil and pancetta. Cook, stirring occasionally, until the pancetta is crisped and browned, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Pour off and discard all but 1 tablespoon fat from the skillet.
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03In the same skillet over medium, melt the butter. Add the shallot and garlic; cook, stirring often, until translucent, about 1 minute. Stir in ¾ cup of the reserved pasta cooking water, scraping up any browned bits. Stir in the peas and gorgonzola and bring to a simmer over medium-high. Add the pasta and cook, stirring and tossing often, until the noodles are al dente and lightly sauced, about 2 minutes; stir in more reserved water 1 tablespoon at a time as needed if the pasta is too thickly sauced.
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04Off heat, stir in half the Parmesan, the vinegar and pancetta. Taste and season with salt and pepper. Serve sprinkled with additional Parmesan.
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Reviews
October 7, 2022
Our whole family loved it!
Had everything on hand but the pancetta, so we subbed bacon and it was delicious.
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The addition of the white balsamic is perfection.