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Pasta with Peas, Pancetta and Gorgonzola
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
Ingredients
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1
pound gemelli, campanelle or cavatappi pasta
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Kosher salt and ground black pepper
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.
The addition of the white balsamic is perfection.