Creamy Gorgonzola, Pancetta and Peas Paccheri
I am a Firefighter for the City of Boca Raton and I created this dish for a private dinner reception for the International Association of Firefighters President Harold Shiatberger when he came to visit our fire station. It was genuinely enjoyed by all in attendance. One of the greatest joys I get from cooking is bringing people together. There is no doubt that this pasta dish is creamy savory favorite.
Ingredients
- 18 oz paccheri pasta or large rigatoni
- 8 oz gorgonzola cheese
- 4 oz pancetta
- 1 c peas, frozen petite
- 1 c heavy cream
- 3 Tbsp parsley
- 4 Tbsp parmigiano-reggiano, grated
- 2/3 tsp coarse sea salt
- 2/3 tsp black pepper
Instructions
- Bring a large pot of water, 4 to 5 quarts, to a rapid boil. Add a Tbsp. of Sea salt Toss in the paccheri or large rigatoni pasta and cook according to instructions. Al Dente is preferred so remove before pasta is fully cooked.
- In a large sauté pan add 1 tbs of Extra virgin olive oil and 4 oz. of cubed Pancetta. Cook at medium temperature until fat has been rendered out of pancetta and is crispy. With a slotted spoon take Pancetta out and set aside.
- In the sauté pan add the Cream, Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and the sauce comes together.
- Once Pasta is Cooked and still Al Dente toss directly into large saute pan add Pea's and Pancetta. Garnish with basil or additional Parmesan cheese.
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