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Milk Street Bowtie Pasta with Peas, Pancetta and Gorgonzola

Pasta with Peas, Pancetta and Gorgonzola

4 to 6 Servings

30 minutes

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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
  • 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.