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Milk Street Recipe
Milk Street Community
Milk Street Bowtie Pasta with Peas, Pancetta and Gorgonzola

Pasta with Peas, Pancetta and Gorgonzola

Appears in March-April 2022

30 minutes

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Pasta with Peas, Pancetta and Gorgonzola

Free

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
  • 1

    pound gemelli, campanelle or cavatappi pasta

  • Kosher salt and ground black pepper

  • 1
  • 4

    ounces pancetta, chopped

  • 2

    tablespoons salted butter

  • 1

    medium shallot, finely chopped

  • 3

    medium garlic cloves, minced

  • cups frozen peas, thawed

  • 2

    ounces Gorgonzola cheese, crumbled (½ cup)

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

  • 1

    tablespoon white balsamic vinegar

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Reviews
Dorothy H.

The addition of the white balsamic is perfection.

Joan W.

This was absolutely delicious. Next time I would not put a full pound of pasta (10-12oz?) or bump up the pancetta and gorgonzola a bit to adjust the ratio.


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Pasta with Peas, Pancetta and Gorgonzola

Get Ready to Cook

4 to 6

Servings

30 minutes

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.

Ingredients
  • 1

    pound gemelli, campanelle or cavatappi pasta

  • Kosher salt and ground black pepper

  • 1
  • 4

    ounces pancetta, chopped

  • 2

    tablespoons salted butter

  • 1

    medium shallot, finely chopped

  • 3

    medium garlic cloves, minced

  • cups frozen peas, thawed

  • 2

    ounces Gorgonzola cheese, crumbled (½ cup)

  • 1

    ounce Parmesan cheese, finely grated (½ cup)

  • 1

    tablespoon white balsamic vinegar

Step 1 of 4

Cook the Pasta

4
quarts water
1
pound gemelli, campanelle or cavatappi pasta
1
tablespoon salt

In 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.

Step 2 of 4

Cook the Pancetta

1
tablespoon extra-virgin olive oil
4
ounces pancetta, chopped

Meanwhile, 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.

Step 3 of 4

Make the Sauce

2
tablespoons salted butter
1
medium shallot, finely chopped
3
medium garlic cloves, minced
cups frozen peas, thawed
2
ounces Gorgonzola cheese, crumbled (½ cup)

In 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.

Step 4 of 4

Serve

1
ounce Parmesan cheese, finely grated (½ cup)
1
tablespoon white balsamic vinegar
Kosher salt and ground black pepper

Off 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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Done!

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